These golden, crispy triangular pastries are one of Morocco’s most beloved street foods and party appetizers, filled with aromatic spiced chicken that bursts with flavor in every bite. Moroccan Spiced Chicken Briouats are delicate parcels wrapped in thin pastry, similar to spring rolls or samosas, but with a distinctly North African character thanks to warming spices like cumin, cinnamon, and ginger. The filling is savory and slightly sweet, studded with toasted almonds and fresh herbs, while the exterior becomes wonderfully flaky and golden when fried or baked. These make impressive appetizers for entertaining, and once you taste the combination of textures and flavors, you’ll understand why they’re served at every Moroccan celebration from weddings to Ramadan.
Serving Quantity: 24 briouats (serves 8 as appetizers)
Cooking Time: 40 minutes (plus 45 minutes prep time)
Nutrition Information (per 3 briouats):
- Calories: 310
- Protein: 18g
- Fat: 16g
- Carbohydrates: 24g
- Fiber: 2g
- Sugar: 3g
- Sodium: 420mg
1. Gather Your Ingredients
For the chicken filling:
- One pound boneless skinless chicken breasts or thighs
- Three tablespoons olive oil
- One large onion, finely chopped
- Three garlic cloves, minced
- One teaspoon ground cumin
- One teaspoon ground coriander
- One teaspoon ground ginger
- Half teaspoon ground cinnamon
- Half teaspoon turmeric
- Quarter teaspoon cayenne pepper
- One and a half teaspoons salt
- Half teaspoon black pepper
- Half cup slivered almonds, toasted
- Quarter cup fresh cilantro, chopped
- Quarter cup fresh parsley, chopped
- Two tablespoons lemon juice
- One egg, lightly beaten
- Two tablespoons honey
For wrapping and cooking:
- One package phyllo dough (16 ounces), thawed
- Half cup melted butter or olive oil for brushing
- Vegetable oil for frying (if frying) or cooking spray (if baking)
- One egg beaten with one tablespoon water for sealing
2. Cook the Chicken
Place the chicken breasts or thighs in a medium pot and cover with water. Add half a teaspoon of salt and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 20 to 25 minutes until the chicken is cooked through and no longer pink inside. Remove the chicken from the water and let it cool for 10 minutes. Once cool enough to handle, shred the chicken into very small pieces using two forks or chop it finely with a knife. The pieces should be quite small so the filling wraps easily without tearing the pastry.
3. Prepare the Spiced Filling
Heat three tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 6 to 8 minutes, stirring occasionally, until softened and lightly golden. Add the minced garlic and cook for another minute until fragrant. Stir in all the ground spices including cumin, coriander, ginger, cinnamon, turmeric, cayenne pepper, one teaspoon of salt, and black pepper. Cook the spices for about 1 minute, stirring constantly, to release their aromatic oils. The kitchen will smell incredible at this stage.
4. Combine and Season
Add the shredded chicken to the skillet with the spiced onion mixture. Stir everything together thoroughly so the chicken is well coated with the spices and onions. Cook for 3 to 4 minutes to let the flavors meld together. Remove from heat and stir in the toasted slivered almonds, chopped cilantro, parsley, lemon juice, honey, and the lightly beaten egg. The egg helps bind the filling together. Mix everything well and taste for seasoning, adding more salt if needed. Let the filling cool completely before assembling the briouats. You can prepare this filling one day ahead and refrigerate it until ready to use.
5. Prepare the Phyllo Dough
Remove the phyllo dough from the package and unroll it carefully on a clean work surface. Phyllo dries out very quickly, so keep the sheets covered with a slightly damp kitchen towel while you work. Cut the entire stack of phyllo sheets lengthwise into strips about 3 inches wide. You should get about three to four strips from each sheet. Keep these strips covered with the damp towel as well. Have your melted butter or olive oil ready in a small bowl with a pastry brush nearby.
6. Fill and Fold the Briouats
Take one strip of phyllo and place it on your work surface with the short end facing you. Lightly brush the entire strip with melted butter or oil. Place about one heaping tablespoon of the chicken filling at the bottom corner of the strip, leaving a small border. Fold the bottom corner up and over the filling to form a triangle, like folding a flag. Continue folding the triangle up the strip, maintaining the triangular shape with each fold. When you reach the end of the strip, brush the final flap with the egg wash mixture and press to seal. Place the completed briouat seam-side down on a baking sheet. Repeat with the remaining phyllo strips and filling.
7. Cook the Briouats
You have two cooking options for briouats. For frying, heat about 2 inches of vegetable oil in a deep skillet or pot to 350 degrees Fahrenheit. Fry the briouats in batches of 4 to 5 at a time, turning them occasionally, for about 3 to 4 minutes until golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels. For baking, preheat your oven to 375 degrees Fahrenheit. Place the briouats on a baking sheet lined with parchment paper, brush them generously with melted butter, and bake for 20 to 25 minutes until golden and crispy, flipping them halfway through.
8. Serve with Style
Let the briouats cool for just 2 to 3 minutes before serving as they’ll be very hot inside. Arrange them on a serving platter and garnish with fresh cilantro or parsley sprigs. They’re traditionally served with a side of harissa for those who like extra heat, or a cooling yogurt dip. You can also dust them very lightly with powdered sugar for a sweet and savory contrast, which is common in Moroccan cuisine. Serve them warm for the best texture and flavor.
Tips for Perfect Results
- Work quickly with phyllo dough and always keep unused sheets covered with a damp towel to prevent them from drying out and becoming brittle.
- Toast the almonds in a dry skillet over medium heat for 3 to 4 minutes until fragrant and lightly golden before adding them to the filling for maximum flavor.
- Make sure your filling is completely cool before wrapping or the phyllo will become soggy and tear easily when you try to fold it.
- If phyllo dough intimidates you, you can substitute spring roll wrappers or even large egg roll wrappers cut in half for easier handling.
- Brush each layer of phyllo generously with butter or oil as this creates the flaky, crispy texture that makes briouats so irresistible.
- Frozen assembled briouats can be stored for up to one month. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
- For a vegetarian version, substitute the chicken with a mixture of sautéed mushrooms, spinach, and feta cheese seasoned with the same spices.
- The filling should be fairly dry with no excess liquid, or it will make the phyllo soggy and difficult to work with.
- Fried briouats are more traditional and have the crispiest texture, but baked versions are just as delicious and significantly lighter if you’re watching calories.
- Day-old briouats can be refreshed in a 350-degree oven for 5 to 7 minutes to restore their crispiness. Never microwave them as this makes the pastry chewy and unpleasant.
