Moroccan Spiced Chicken Briouats are little bundles of crispy, flaky pastry filled with a flavorful mix of spiced chicken, herbs, and sometimes nuts. They have a perfect combination of crunchy outside and tender, warm filling that makes every bite super satisfying. The spices like cumin, cinnamon, and ginger give them that special Moroccan twist that’s both aromatic and inviting.
I love making these briouats when I want a snack that feels a bit fancy but is actually pretty simple to prepare. They’re great for sharing with friends or serving as appetizers at a casual get-together. I like to add a bit of fresh cilantro or a squeeze of lemon on the side— it really brightens up the rich flavors inside. Whenever I make these, the house fills with the cozy scent of spices, and everyone keeps asking for more.
One of my favorite things about these briouats is how versatile they are. You can bake or fry them depending on how crispy you want the pastry. I often serve them with a cool yogurt dip or a sweet and tangy chutney, which makes the spices even more delicious. They remind me of fun nights with friends, sharing little plates and stories, and just enjoying good food together.
Key Ingredients & Substitutions
Ground chicken: This is the base for the filling. You can swap it for ground turkey or finely shredded cooked chicken. For a vegetarian version, try using crumbled tofu or cooked lentils with extra spices.
Spices: Cumin, cinnamon, ginger, turmeric, and smoked paprika give the filling its Moroccan flavor. If you don’t have smoked paprika, regular paprika works fine. Add or skip cayenne based on your heat preference.
Phyllo dough: This pastry makes the briouats crispy and flaky. Warqa pastry is the traditional option but harder to find. You can also use spring roll wrappers or puff pastry, though the texture will differ slightly.
Herbs and nuts: Fresh cilantro and parsley add brightness. Toasted pine nuts or almonds add crunch but can be left out if you have allergies or don’t have them on hand.
Butter or oil: Brushing phyllo with butter gives the best golden crisp. For a lighter version, use vegetable or olive oil. If frying, vegetable oil works best for a crispy finish.
How Do You Fold Briouats to Get Perfect Triangles Every Time?
Folding phyllo into neat briouats can feel tricky but with a steady hand, it’s easy to master:
- Cut phyllo into strips about 3 inches wide.
- Place about a tablespoon of filling at one end.
- Fold one corner over the filling to form a triangle.
- Keep folding in triangles along the strip, like folding a flag, tucking in the edges as you go.
- Seal the last edge with a bit of water or butter to keep it closed.
Take your time to avoid tearing and don’t overfill. Practice helps, and each briouat will look better than the last. This folding makes sure the filling stays inside and you get those crisp, neat triangles after baking or frying.
Equipment You’ll Need
- Large skillet – perfect for cooking the spiced chicken filling evenly.
- Pastry brush – helps you brush melted butter or oil on the phyllo for a golden, crispy finish.
- Baking sheet – roomy enough to lay out the briouats without crowding for even baking.
- Parchment paper – keeps the briouats from sticking and makes cleanup easy.
- Sharp knife or kitchen scissors – for cutting the phyllo dough into strips without tearing.
- Mixing bowl – handy for mixing herbs and nuts into the filling before folding.
Flavor Variations & Add-Ins
- Use ground lamb instead of chicken for a richer, deeper flavor that’s traditional in Moroccan cooking.
- Add crumbled feta or goat cheese into the filling for a creamy, tangy twist.
- Include raisins or chopped dried apricots to add a sweet contrast to the spices.
- Mix in finely chopped spinach or kale for extra greens and a fresh note.
Moroccan Spiced Chicken Briouats
Ingredients You’ll Need:
For The Filling:
- 1 lb (450g) ground chicken (or finely shredded cooked chicken)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp turmeric
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional, for heat)
- Salt and pepper to taste
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley
- 1 tbsp lemon juice
- ¼ cup toasted pine nuts or chopped almonds (optional)
For The Briouats:
- 12 sheets of phyllo dough (or warqa pastry, if available)
- 4 tbsp melted butter or vegetable oil (for brushing)
- Harissa or a spicy Moroccan dipping sauce (optional, for serving)
Time Needed:
This recipe will take about 15 minutes to prepare the filling and assemble the briouats, plus 20-25 minutes to bake them. If you choose to fry instead of baking, frying will take about 10 minutes. Allow some extra time for chilling the filling if needed. Overall, you can expect around 35-45 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Flavorful Filling:
Start by heating olive oil in a large skillet over medium heat. Sauté the finely chopped onion and minced garlic until soft and fragrant. Add the ground chicken and cook until it’s browned and thoroughly cooked, breaking it apart as it cooks.
Sprinkle in your spices: cumin, cinnamon, ginger, turmeric, smoked paprika, and cayenne (if you like heat). Season with salt and pepper. Stir well so everything is evenly blended. Finally, take the skillet off the heat and stir in fresh cilantro, parsley, lemon juice, and toasted nuts if using. Let the filling cool a bit to make it easier to work with.
2. Prepare and Fold the Phyllo Sheets:
Lay one sheet of phyllo dough flat and lightly brush it with melted butter or oil. Place a second sheet on top and brush again. Cut the layered sheets into strips about 3 inches wide.
Spoon about one tablespoon of filling onto the end of each strip. Fold the corner over the filling to form a triangle, then keep folding along the strip in triangles, just like folding a flag, until the strip is completely wrapped. Seal the final edge with a little water or butter.
3. Bake or Fry to Crisp Perfection:
Place your prepared briouats on a baking sheet lined with parchment, seam side down. Brush the tops with more melted butter or oil to get that perfect golden color.
For baking: Preheat your oven to 375°F (190°C) and bake for 20-25 minutes, or until golden and crispy.
For frying: Heat oil in a pan and fry each briouat for 2-3 minutes per side until deep golden. Remove and drain on paper towels.
Serve your Moroccan Spiced Chicken Briouats warm, with a sprinkle of fresh herbs and a side of harissa or your favorite dipping sauce. Enjoy your delicious, crispy little treats!
Can I Use Frozen Chicken for the Filling?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. This helps it cook evenly and keeps the filling from becoming watery.
Can I Make Briouats Ahead of Time?
Absolutely! You can prepare and assemble the briouats, then store them in the fridge for up to 24 hours before baking or frying. Just cover them well to prevent the phyllo from drying out.
What’s the Best Way to Store Leftovers?
Store leftover briouats in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for 8-10 minutes to keep them crispy.
Can I Substitute Phyllo Dough with Another Pastry?
Yes, if you don’t have phyllo, you can use warqa pastry, spring roll wrappers, or puff pastry. Each will give a slightly different texture, but all work well to encase the filling.
