Moroccan Spiced Chicken Briouats are little pockets of flavor wrapped in crispy, flaky pastry. These treats are filled with spiced ground chicken, a mix of warm spices like cumin and cinnamon that give them a rich, fragrant taste. The outside bakes to a golden crunch, making each bite a perfect combination of tender and crisp.
I love making these briouats when I want something special but not too complicated. They’re great for sharing because they’re bite-sized and fun to eat, perfect for parties or a snack anytime. I usually like to dip them in a simple yogurt sauce or a sweet-spicy chutney — it brings out all the spices even more.
What always sticks with me about Moroccan Spiced Chicken Briouats is how the kitchen smells while they cook; the mix of spices fills the air with warmth and makes everyone feel cozy. When I serve them, people tend to devour them fast, and that always feels like the best kind of compliment.
Key Ingredients & Substitutions
Ground chicken: This is the main protein, offering mild flavor and a tender texture. You can swap it with ground turkey or even ground lamb for a richer taste.
Spices (cumin, coriander, cinnamon, paprika): These create an authentic Moroccan flavor. If you don’t have all, a good curry powder can work as a quick substitute, though the taste will be different.
Phyllo dough or warqa sheets: They give the briouats their crispy, flaky exterior. Phyllo is easier to find and works great. Be sure to keep it covered so it doesn’t dry out.
Fresh herbs (parsley and cilantro): They brighten the filling with fresh, green notes. If you don’t have cilantro, just use more parsley or fresh mint.
How Do You Fold Briouats Neatly Without Tearing the Dough?
Folding the dough into triangles can be tricky because phyllo is thin and delicate. Here’s how to keep everything neat and intact:
- Keep unused dough covered with a damp towel to avoid drying and cracking.
- Brush each sheet lightly with melted butter or oil; this helps the layers stick and prevents tearing.
- Cut dough into strips about 2-3 inches wide—making them narrower helps in folding tighter triangles.
- Place the filling at one end and fold carefully like folding a flag, aligning edges as you go.
- If the dough tears, gently press the edges to seal or add a dab of water to help stick.
- Take your time with the first few; once you get the hang of it, it will go quicker.
Folding neat triangles not only looks nice but also keeps the filling sealed inside for frying without leaks.
Equipment You’ll Need
- Nonstick skillet – perfect for cooking the spiced chicken filling evenly without sticking.
- Mixing bowl – handy for letting the filling cool before wrapping.
- Pastry brush – helps you spread melted butter on phyllo sheets easily to keep them soft and crispy.
- Sharp knife or pizza cutter – for cutting phyllo into neat strips without tearing.
- Deep frying pan or pot – wide and deep enough for frying the briouats evenly in oil.
- Slotted spoon – great for lifting fried briouats out of the hot oil while draining excess oil.
Flavor Variations & Add-Ins
- Swap chicken for ground lamb or beef for a richer, heartier flavor.
- Add chopped toasted almonds or pine nuts inside for extra crunch and nutty flavor.
- Mix in some crumbled feta cheese or goat cheese for a creamy, tangy touch.
- Include finely chopped spinach or kale to add greens and color to the filling.
- For a milder taste, omit the cayenne or reduce the spices to suit your heat preference.
Moroccan Spiced Chicken Briouats
Ingredients You’ll Need:
For the Filling:
- 1 lb (450g) ground chicken
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp paprika
- ¼ tsp ground ginger
- ¼ tsp cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
- ¼ cup fresh parsley, chopped
- ¼ cup fresh cilantro, chopped
- 1 tbsp olive oil (for cooking filling)
For the Dough:
- 1 package phyllo dough or warqa sheets (15-20 sheets)
- 4 tbsp melted butter or vegetable oil (for brushing dough)
- Vegetable oil, for deep frying
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, 15 minutes to cook the filling and fold the briouats, plus 10 minutes of frying. In total, plan for about 45 minutes.
Step-by-Step Instructions:
1. Prepare the Filling:
Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant. Add ground chicken, breaking it up with a spoon, and cook until browned and fully cooked, about 6-8 minutes. Stir in cumin, coriander, cinnamon, paprika, ginger, cayenne (if using), salt, and pepper. Cook for 2-3 more minutes to let the spices blend well. Remove from heat and stir in chopped parsley and cilantro. Transfer to a bowl and let cool slightly.
2. Prepare and Fill the Dough:
Carefully unroll the phyllo dough and keep sheets covered with a damp towel to prevent drying out. Brush one sheet lightly with melted butter or oil. Fold it lengthwise into a strip around 2-3 inches wide. Place about a heaping teaspoon of filling at one end of the strip. Fold the dough over the filling to form a triangle, then continue folding the triangle along the strip like folding a flag, making sure to seal the edges tightly. Repeat with all remaining dough and filling.
3. Fry the Briouats:
Heat vegetable oil in a deep frying pan or pot to 350°F (175°C). Fry the briouats in batches, turning occasionally, until golden brown and crispy, about 3-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
4. Serve:
Garnish with extra chopped parsley or cilantro. Serve the Moroccan Spiced Chicken Briouats hot with a side of spicy tomato sauce or a cooling yogurt dip for dipping. Enjoy this delicious, fragrant appetizer or snack warm!
Can I Use Frozen Ground Chicken for Briouats?
Yes, you can! Just make sure to thaw it completely in the fridge overnight before cooking. Pat it dry to remove excess moisture, which helps the filling stay flavorful and not soggy.
Can I Bake Instead of Frying the Briouats?
Absolutely! To bake, preheat the oven to 375°F (190°C). Place the briouats on a baking sheet lined with parchment paper, brush them with melted butter or oil, and bake for 20-25 minutes or until golden and crispy, flipping halfway through.
How Do I Keep Phyllo Dough from Drying Out?
Phyllo dough dries out very quickly, so keep the sheets covered with a damp kitchen towel while you work. Also, brush each sheet lightly with melted butter or oil to keep it moist and ensure a crispy texture when cooked.
Can I Make Briouats Ahead of Time?
Yes! You can assemble the briouats and refrigerate them for up to 24 hours before frying. For longer storage, freeze them on a baking sheet, then transfer to a container or bag. Fry or bake them straight from frozen, adding a minute or two to cooking time.
