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To make Moroccan Chicken Briouats, gather these tasty ingredients: - 1 lb ground chicken - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 tsp ground cumin - 1 tsp ground cinnamon - 1/2 tsp ground ginger - 1/2 tsp cayenne pepper (adjust based on your spice preference) - 1/2 cup fresh parsley, chopped - 1/4 cup dried apricots, finely chopped - 1/4 cup slivered almonds, toasted - 1 package phyllo dough (approximately 16 sheets) - 1/2 cup unsalted butter, melted - Salt and freshly ground black pepper to taste - Honey, for drizzling (optional) If you want a different twist, consider these options: - Ground turkey works well for a leaner choice. - Ground lamb adds rich flavor and a touch of tradition. - For a vegetarian version, try using cooked lentils or mushrooms. - Shredded rotisserie chicken can save time and still taste great. When choosing phyllo dough, keep these points in mind: - Look for fresh phyllo dough in the freezer section. - Check the package for any tears or holes. - Make sure it is not expired for the best results. - Thaw it in the fridge overnight for even use. - Keep the phyllo covered with a damp cloth while working to prevent drying. With these ingredients and tips, you're ready to create delicious Moroccan Chicken Briouats! {{ingredient_image_2}} Start by heating a large skillet over medium heat. Add the finely chopped onion. Sauté the onion for about 3-4 minutes until it becomes soft and clear. This step builds the first layer of flavor. Next, toss in the minced garlic. Cook for one more minute. You want the garlic to smell great, which means it's ready for the next step. Now it's time to add the ground chicken. Stir in the ground cumin, ground cinnamon, ground ginger, cayenne pepper, salt, and black pepper. Cook this mixture for 6-8 minutes. It should turn golden and fully cooked. Once done, take the skillet off the heat. Mix in the chopped parsley, dried apricots, and toasted almonds. Let this filling cool for about 10 minutes. This cooling time makes it easier to handle later. Preheat your oven to 375°F (190°C). Grab a sheet of phyllo dough and place it on a clean surface. Lightly brush it with melted butter. Add another sheet on top and brush that with butter too. Cut the phyllo into strips that are about 4 inches wide. At one end of each strip, place a tablespoon of the chicken filling. Now, fold the phyllo over the filling to create a triangle. Keep folding along the strip to maintain that triangle shape. Brush the completed briouats with more melted butter. Place them on a baking sheet lined with parchment paper. Repeat this until all the filling is used. Bake the briouats for 20-25 minutes until they turn golden and crispy. If you like a hint of sweetness, drizzle honey over them before serving. To get a crispy texture, follow these tips: - Use fresh phyllo dough: Fresh dough gives the best crunch. Check the date on the package before buying. - Butter layers: Always brush melted butter between layers of phyllo. This adds flavor and helps with crispiness. - Don’t crowd the baking sheet: Give each briouat space on the sheet. They need room for hot air to circulate. - Bake on high heat: Set your oven to 375°F (190°C). This helps the phyllo crisp up quickly. Here are some common mistakes to avoid for perfect briouats: - Not cooking the filling enough: Make sure your chicken is fully cooked before you wrap it. This prevents soggy briouats. - Skipping the cooling step: Let the filling cool before using it. Hot filling can steam the phyllo and make it soggy. - Using too much filling: Less is more. Overfilling can cause the phyllo to tear or break. - Ignoring the brushing: Don’t skip buttering the tops before baking. This gives them a golden color. Serve your Moroccan Chicken Briouats with these ideas: - Honey drizzle: A light drizzle of honey adds a sweet touch. It pairs well with the spices. - Mint garnish: Fresh mint leaves add color and a refreshing taste. Place them on the platter for a pop. - Dipping sauces: Consider serving with yogurt or spicy harissa sauce. These add a nice contrast to the crispy bites. - Side salads: A light salad with citrus dressing complements the rich flavors of the briouats. These tips will help you make the best Moroccan Chicken Briouats. Enjoy the process and the delicious results! Pro Tips Make it Crispier: For extra crunch, consider sprinkling a little cornmeal between the layers of phyllo dough before rolling them up. Flavor Variations: Experiment with different nuts and dried fruits, such as pistachios or figs, to give your briouats a unique twist. Keep Phyllo Covered: Always keep your phyllo dough covered with a damp cloth while working to prevent it from drying out. Serving Suggestions: Pair these briouats with a refreshing cucumber yogurt dip for a delicious contrast to the spiced chicken filling. {{image_4}} You can easily make briouats without meat. Use vegetables or legumes instead. A mix of spinach, mushrooms, and feta works well. Here’s how: - Sauté chopped onions and garlic. - Add spinach and cook until wilted. - Mix in crumbled feta and spices. This filling offers a fresh taste. It’s just as crispy and delicious. If you love heat, add more spice! Use extra cayenne pepper in the filling. You can also add diced jalapeños. Just remember, spice levels vary. Start slow, and taste as you go. The result is a flavorful kick in every bite. Think about adding some fun ingredients. You can mix in raisins for sweetness. Chopped olives add a briny twist. Try using fresh herbs like mint or cilantro. Each add-in gives a new twist to the classic recipe. The more you experiment, the more unique your briouats will be! To store leftover Moroccan Chicken Briouats, let them cool first. Place them in an airtight container. Keep the container in the fridge for up to three days. Make sure they are sealed well to avoid drying out. When you want to enjoy your briouats again, preheat your oven to 350°F (175°C). Place the briouats on a baking sheet. Bake them for about 10-15 minutes. This helps them regain their crispy texture. You can also reheat them in a skillet on medium heat. Just flip them to heat evenly. If you want to freeze briouats, follow these steps. First, let them cool completely. Then, arrange them in a single layer on a baking sheet. Freeze until solid, which takes about an hour. Once frozen, transfer them to a freezer-safe bag. They can last for up to three months. To cook frozen briouats, bake them straight from the freezer. Just add a few extra minutes to the baking time. Chicken briouats come from Morocco. They are traditional Moroccan pastries. These treats often feature a mix of spices, chicken, and nuts. The use of phyllo dough makes them crisp and flaky. They reflect the rich culinary history of Morocco. Many cultures in the region enjoy similar recipes. Briouats are popular at celebrations and family gatherings. Yes, you can make briouats ahead of time. You can prepare the filling a day before. Store it in the fridge for best results. You can also assemble the briouats earlier. Just keep them covered in the fridge. Before serving, bake them fresh. This keeps them crispy and delicious. You can pair briouats with many sides. A fresh salad adds crunch and color. Consider a simple cucumber and tomato salad. You can also serve them with yogurt sauce. This adds a cool contrast to the warm pastries. For a special touch, drizzle honey over the briouats. Enjoy with mint tea for a true Moroccan experience. In this article, we explored how to prepare delicious Chicken Briouats. We covered the key ingredients and offered substitutions for ground chicken. You learned tips for selecting phyllo dough and cooking the filling. I shared ways to ensure a crispy finish and avoid common mistakes. Finally, we discussed variations and storage options. Cooking can be fun and rewarding. With practice, your Chicken Briouats will impress everyone. Enjoy your cooking journey!

Crispy Moroccan Chicken Briouats

Deliciously crispy pastries filled with spiced ground chicken, dried fruits, and nuts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Moroccan
Servings 4

Ingredients
  

  • 1 lb ground chicken
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.5 tsp cayenne pepper
  • 0.5 cup fresh parsley, chopped
  • 0.25 cup dried apricots, finely chopped
  • 0.25 cup slivered almonds, toasted
  • 1 package phyllo dough
  • 0.5 cup unsalted butter, melted
  • to taste salt and freshly ground black pepper
  • for drizzling honey (optional)

Instructions
 

  • In a large skillet, heat over medium heat. Add the finely chopped onions and sauté until they turn translucent, which should take around 3-4 minutes.
  • Incorporate the minced garlic into the skillet and cook for an additional minute, allowing the garlic to release its fragrant aroma.
  • Stir in the ground chicken along with the ground cumin, ground cinnamon, ground ginger, cayenne pepper, salt, and pepper. Cook the mixture until the chicken is thoroughly browned and cooked through, about 6-8 minutes.
  • Once cooked, take the skillet off the heat. Mix in the chopped parsley, finely chopped dried apricots, and toasted slivered almonds. Let the mixture cool for about 10 minutes to handle easily.
  • While cooling, preheat your oven to 375°F (190°C).
  • Lay one sheet of phyllo dough on a clean, flat surface. Lightly brush it with melted butter. Place another sheet on top and brush it again with more melted butter for added richness.
  • Cut the stacked phyllo sheets into strips about 4 inches wide. At one end of each strip, place a tablespoon of the chicken mixture.
  • Fold the phyllo over the filling to create a triangle shape, then continue folding along the strip to maintain the triangular shape or to form an envelope. Brush the completed briouats with extra melted butter and arrange them on a baking sheet lined with parchment paper.
  • Continue this process with the remaining phyllo dough and the chicken filling until everything is prepared.
  • Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the briouats are beautifully golden and crispy.
  • For those who enjoy a hint of sweetness, drizzle the baked briouats with honey just before serving.

Notes

Serve with honey for drizzling and garnish with fresh mint leaves.
Keyword appetizer, briouats, chicken, Moroccan, pastry