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Moroccan Spiced Chicken Briouats are delicious crispy pastries filled with tender shredded chicken, warm spices, and aromatic herbs. Wrapped in thin pastry and fried or baked until golden, these savory bites are a popular Moroccan appetizer or snack. With their crunchy exterior and flavorful filling, briouats are perfect for family gatherings, special occasions, or simply enjoying with a cup of tea.

Growing up, briouats were always a special treat in our kitchen. The smell of spiced chicken and fresh herbs would fill the house while they cooked, and everyone would gather around waiting for the first crispy batch. My husband loves them because they’re crunchy on the outside but full of juicy, flavorful chicken inside. Now, whenever I make them at home, they disappear from the plate almost instantly because everyone keeps reaching for just one more.

Why This Moroccan Spiced Chicken Briouats Recipe

• Crispy and golden: The thin pastry becomes perfectly crunchy when cooked.

• Rich Moroccan flavors: A blend of spices like cumin, paprika, and garlic gives the filling incredible taste.

• Perfect for gatherings: Bite-sized pastries make great appetizers or party snacks.

• Versatile cooking methods: Can be fried for extra crispiness or baked for a lighter option.

• Authentic comfort food: A classic Moroccan recipe loved by many families.

Ingredients

For the Chicken Filling

• 1 lb chicken breast or thighs (about 450 g / 1 lb)

• 1 small onion, finely chopped (about 120 g / 0.26 lb)

• 3 garlic cloves, minced (about 9 g / 0.02 lb)

• 2 tablespoons olive oil (about 30 g / 0.07 lb)

• 1 teaspoon ground cumin (about 2 g / 0.004 lb)

• 1 teaspoon paprika (about 2 g / 0.004 lb)

• ½ teaspoon turmeric (about 1 g / 0.002 lb)

• ½ teaspoon black pepper (about 1 g / 0.002 lb)

• 1 teaspoon salt (about 5 g / 0.01 lb)

• 2 tablespoons fresh parsley, chopped (about 8 g / 0.02 lb)

• 1 tablespoon lemon juice (about 15 g / 0.03 lb)

For the Briouats

• 12 sheets warqa or phyllo pastry (about 300 g / 0.66 lb)

• 1 egg, beaten (about 50 g / 0.11 lb)

• Oil for frying (about 500 g / 1.1 lb, as needed)

Directions

1. Cook the chicken filling
   Heat olive oil in a pan over medium heat. Add the chopped onion and sauté until soft. Stir in the garlic and cook briefly.

2. Add the spices and chicken
   Add the chicken along with cumin, paprika, turmeric, salt, and black pepper. Cook until the chicken is fully done and tender.

3. Shred the chicken
   Remove the chicken from the pan and shred it into small pieces. Return it to the pan and mix with parsley and lemon juice. Allow the filling to cool.

4. Prepare the pastry
   Cut the phyllo or warqa sheets into long strips. Place a spoonful of the chicken filling near one end of each strip.

5. Fold the briouats
   Fold the pastry over the filling repeatedly to form a triangle shape. Seal the edges with a little beaten egg.

6. Cook the briouats
   Heat oil in a pan and fry the briouats until golden brown and crispy on all sides. Alternatively, bake them in a preheated oven at 190°C (375°F) for about 20 minutes.

7. Serve
   Place the briouats on paper towels to remove excess oil and serve warm.

Notes

• Pastry options: Traditional Moroccan warqa works best, but phyllo dough is a good substitute.

• Baking option: Brush briouats lightly with olive oil before baking for a crispy finish.

• Extra flavor: Add a pinch of cinnamon or ginger for deeper Moroccan flavor.

• Freezing tip: Assemble briouats and freeze them uncooked for up to 2 months, then cook directly from frozen.

• Serving idea: Serve with lemon wedges or a yogurt-based dipping sauce.

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