Moroccan Spiced Chicken Briouats are little pockets of crispy, flaky pastry filled with a warm, fragrant mix of spiced chicken, herbs, and a touch of sweetness. Each bite offers a perfect balance of crunchy outside and soft, flavorful filling inside, making them a wonderful treat for any occasion.
I love making these Briouats for gatherings or just a cozy night in because they bring a bit of Moroccan magic to the table without being complicated. The spices like cumin, cinnamon, and ginger are enough to make the kitchen smell amazing, and they’re fun to wrap up in the delicate pastry sheets. I usually pair the filling with some toasted almonds or raisins to add texture and a little surprise sweetness that everyone ends up loving.
These little treats are perfect served warm straight from the oven with a side of fresh mint yogurt or a simple citrusy dipping sauce. I find that dipping each bite really lifts all the flavors and makes the experience extra special. Plus, they’re great for sharing or enjoying as a snack when you want something a little different but totally satisfying.
Key Ingredients & Substitutions
Chicken: I like using thighs for juiciness, but breasts work fine too. For a vegetarian twist, try spiced mushrooms or cooked lentils.
Spices: Cumin, cinnamon, ginger, turmeric, and paprika form the Moroccan flavor base. If you don’t have all, use a curry powder blend instead.
Phyllo Pastry: This creates the flaky, crispy shell. If phyllo is hard to find, spring roll wrappers can be a good substitute for a similar crunch.
Almonds & Dried Fruit: Adding toasted almonds and raisins or apricots gives texture and a hint of sweetness I enjoy. If preferred, leave them out or swap almonds with walnuts or pistachios.
Butter/Oil for Brushing: Brushing melted butter helps the pastry crisp and brown nicely. Olive oil works well if you want a dairy-free option.
How Do You Fold Briouats Properly Without Them Falling Apart?
Folding the thin phyllo sheets into neat triangles can be tricky at first, but here’s a way that helps maintain their shape during cooking:
- Cut your phyllo into long strips, around 3 inches wide.
- Brush each strip lightly with butter or oil before placing the filling at one end.
- Fold one corner of the strip over the filling to make a triangle shape.
- Keep folding the triangle along the strip’s length, like folding a flag, maintaining that triangle shape.
- If the last edge is a bit sticky, brush it with butter/oil to help seal the briouat.
- Don’t overfill to avoid tearing.
With a bit of practice, this method keeps your briouats secure and prevents filling leaks.
Equipment You’ll Need
- Large skillet – perfect for cooking the chicken filling evenly and letting spices bloom.
- Sharp knife and cutting board – to finely chop chicken, onions, and herbs for a smooth filling.
- Pastry brush – essential for brushing butter or oil on phyllo for that golden, crispy finish.
- Deep frying pan or heavy-bottomed pot – needed if you choose to deep fry for perfect crispiness.
- Slotted spoon – handy for safely removing fried briouats and draining excess oil.
- Baking sheet and parchment paper – if you prefer baking, this keeps phyllo from sticking and makes cleanup easy.
Flavor Variations & Add-Ins
- Swap chicken for ground lamb or beef for a richer, heartier filling that’s still full of Moroccan spice.
- Add crumbled feta or goat cheese for a creamy twist that melts inside the crispy pastry.
- Include finely chopped spinach or kale for extra color and a mild, healthy flavor boost.
- Mix in chopped preserved lemon or a splash of lemon juice for a bright, tangy note that complements the spices perfectly.
Moroccan Spiced Chicken Briouats
Ingredients You’ll Need:
For the Filling:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, finely chopped
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley
- ¼ cup toasted slivered or chopped almonds (optional)
- ¼ cup golden raisins or chopped dried apricots (optional)
For the Wrapping & Cooking:
- 8-10 sheets phyllo pastry (brick pastry sheets can also be used)
- 4 tablespoons melted butter or olive oil (for brushing)
- Oil for deep frying (vegetable or sunflower oil)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and cook. The filling comes together quickly, and while folding takes a bit of practice, you can roll up each briouat in just a couple of minutes. Frying or baking takes another 20 minutes.
Step-by-Step Instructions:
1. Prepare the Filling:
Heat olive oil in a large skillet over medium heat. Add onions and sauté for about 5 minutes until soft and translucent. Add garlic and cook for one more minute until fragrant.
Add chopped chicken and cook, stirring, until almost cooked through, about 6-8 minutes.
Mix in cumin, cinnamon, ginger, turmeric, paprika, cayenne pepper (if using), salt, and pepper. Cook for another 2-3 minutes to let spices release their flavors.
Remove from heat and stir in chopped cilantro, parsley, toasted almonds, and dried fruit if using. Allow mixture to cool slightly.
2. Prepare and Fold Briouats:
Cut phyllo sheets into strips about 3 inches wide. Brush each strip lightly with melted butter or olive oil.
Place 1-2 tablespoons of filling at the end of a strip. Fold over to make a triangle, then keep folding along the strip in a triangular pattern until the whole strip is wrapped.
Brush outside of each briouat with butter or oil to help crisp in the cooking process.
3. Cook the Briouats:
Heat oil for deep frying in a deep pan to 350°F (175°C). Fry briouats in batches for about 3-5 minutes per side until golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.
Or, for a lighter dish, bake briouats on a parchment-lined baking sheet at 375°F (190°C) for 20-25 minutes, turning halfway through to brown evenly.
4. Serve and Enjoy:
Serve warm, sprinkled with fresh herbs and alongside your favorite dipping sauce like harissa, tamarind sauce, or cool mint yogurt.
Can I Use Frozen Chicken for the Filling?
Yes! Just make sure to thaw the chicken completely in the fridge overnight before chopping and cooking. This helps it cook evenly and prevents excess moisture in the filling.
Can I Make Briouats Ahead of Time?
Absolutely! You can prepare and fold the briouats, then refrigerate them on a baking sheet covered loosely with plastic wrap for up to 24 hours before cooking. For longer storage, freeze them uncooked and bake or fry straight from frozen, adding a few extra minutes to the cooking time.
Is It Possible to Bake Instead of Frying?
Definitely! Baking at 375°F (190°C) for 20-25 minutes, flipping halfway through, yields a lighter but just as crispy briouat. Brushing each one with butter or oil before baking helps achieve that golden finish.
What Are Good Alternatives to Phyllo Pastry?
If you can’t find phyllo, spring roll wrappers can work well as a substitute and also produce a nice crisp texture. Just handle them gently, as they are delicate, and adjust folding if needed.
