Hello, I’m Sam. Since retiring, I’ve found great joy in trying dishes that bring the world to my table, especially ones that combine warmth and spice without being complicated. These Moroccan Spiced Chicken Briouats are exactly that: golden, crispy pastry triangles filled with fragrant chicken, herbs, and a touch of sweetness. They’re easy to make, impressive to serve, and bring that comforting North African magic straight into your kitchen.
A Bite-Sized Taste of Morocco
Briouats are traditional Moroccan pastries, delicate, flaky wraps filled with savory mixtures like spiced chicken, lamb, or cheese, then lightly fried or baked until golden. These Moroccan Spiced Chicken Briouats feature a filling of ground chicken cooked with warm spices like cumin, coriander, and cinnamon, balanced by fresh herbs and just a hint of lemon.
They make perfect appetizers, party snacks, or light dinners when paired with a salad or soup. If you’ve loved globally inspired dishes like Peri Peri Chicken (Portuguese Style) or Persian Chicken, this recipe will feel like a delicious new adventure.
Ingredients
For the chicken filling:
- 1 lb ground chicken (or finely chopped cooked chicken)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon paprika
- ¼ teaspoon cinnamon
- ¼ teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons chopped parsley
- 2 tablespoons chopped cilantro
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
For the wrappers:
- 10 sheets phyllo pastry or spring roll wrappers
- 3 tablespoons melted butter or olive oil (for brushing)
For serving:
- Greek yogurt or harissa dipping sauce
Instructions
- Cook the filling.
Heat olive oil in a skillet over medium heat. Add onions and garlic; cook until soft. Add chicken and cook until no longer pink. Stir in cumin, coriander, paprika, cinnamon, turmeric, salt, and pepper. - Finish with herbs and lemon.
Remove from heat and stir in parsley, cilantro, lemon zest, and lemon juice. Let the mixture cool completely before assembling. - Assemble the briouats.
Cut phyllo or wrappers into long strips (about 3 inches wide). Place a tablespoon of filling at one end and fold into a triangle, tucking the ends in as you go. Brush lightly with melted butter or oil. - Cook the briouats.
- Oven method: Bake at 375°F (190°C) for 15–18 minutes until golden.
- Pan-fry method: Heat oil in a pan and fry for 2–3 minutes per side until crispy and browned.
- Serve warm.
Serve with Greek yogurt or a light harissa sauce for dipping.
Why You’ll Love This Recipe
- Crispy & flavorful: A satisfying blend of textures and Moroccan spice.
- Simple ingredients: Easy to find, yet exotic in flavor.
- Versatile: Great as an appetizer, snack, or dinner.
If you love balanced, spiced comfort foods, try my Air Fryer Carrots Recipe or Honey BBQ Chicken Rice for your next meal.
Tips from Sam
- Phyllo dries quickly, cover with a damp towel while assembling.
- Try adding a pinch of ground ginger for extra depth.
- These can be frozen before baking and cooked straight from the freezer.
Nutrition (per serving, 4 servings / 10 briouats)
- Calories: 370
- Protein: 29g
- Carbs: 18g
- Fat: 20g
- Sugar: 2g
Moroccan Spiced Chicken Briouats: Crispy, Savory, and Full of Flavor
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Persian Chicken, aromatic and exquisite Persian flavors of saffron, citrus, and warm spices for a golden, fragrant dish.
Ingredients
4 chicken thighs or breasts
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
½ tsp turmeric
¼ tsp cinnamon
¼ tsp ground cumin
½ tsp salt
¼ tsp black pepper
½ cup chicken broth
½ tsp saffron threads steeped in 2 tbsp hot water
2 tbsp lemon juice
1 tbsp honey or pomegranate molasses
Zest of 1 orange
2 tbsp sliced almonds or pistachios
2 tbsp barberries or cranberries
Fresh parsley for garnish
Instructions
1. Season chicken with salt and pepper. Sear in olive oil until golden, 5–6 minutes per side.
2. Add onion to pan; sauté until soft and golden. Stir in garlic, turmeric, cinnamon, and cumin.
3. Pour in broth, saffron water, lemon juice, honey, and orange zest. Mix and return chicken to pan.
4. Cover and simmer 20–25 minutes, spooning sauce over chicken until tender.
5. Garnish with almonds, barberries, and parsley. Serve with rice or flatbread.
Notes
Steep saffron in warm water before adding to release full color and aroma.
Replace barberries with cranberries if unavailable.
Add a tablespoon of yogurt for a creamier sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Persian