Easy Moroccan Spiced Chicken Briouats

At Lina’s engagement party last spring, the patio was strung with lanterns and the long tables overflowed with mezze, couscous, mint tea, and trays of pastries. But what caught everyone’s attention that night were the golden, crispy triangles passed around by her aunt from Tangier.

These Moroccan Spiced Chicken Briouats were warm, aromatic, flaky, and gone in minutes. I remember Eva nudging me with wide eyes, whispering, “You have to figure these out.” So, a few weeks later, I did.

Back home, I invited three friends over for what we called a “fold-and-bake” evening. One prepped the filling, another cut the pastry, and the rest of us folded triangle after triangle while sipping mint green tea.

Even my neighbor’s teenage son wandered in after smelling the spices from the hallway and ended up brushing the tops with melted butter before we popped them in the oven. The scent of cinnamon, cumin, and coriander drifted through the kitchen, giving the room a cozy, bustling energy.

These briouats are deceptively simple. Crisp phyllo filled with shredded chicken, onions, and a medley of warm spices. Whether you’re preparing them for a special gathering or just as a flavorful snack for family movie night, they’re a guaranteed conversation starter and a tasty one at that.

Short Description

Moroccan Spiced Chicken Briouats are crisp, flaky pastries filled with shredded chicken seasoned with cumin, cinnamon, ginger, and fresh herbs.

Key Ingredients

• 2 cups cooked shredded chicken breast or thigh
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon ground ginger
• ½ teaspoon cinnamon
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh coriander
• 8 phyllo sheets or brick pastry
• 1 egg yolk, for sealing
• 2 tablespoons melted butter or neutral oil, for brushing
• Dried mint or parsley flakes, for garnish

Tools Needed

• Large sauté pan
• Mixing spoon or spatula
• Knife and cutting board
• Pastry brush
• Baking tray
• Parchment paper
• Small bowl (for egg yolk)
• Oven

Cooking Instructions

Step 1: Make the Filling
Heat olive oil in a pan over medium heat. Sauté the chopped onion and minced garlic until softened and translucent, about 3–4 minutes. Add shredded chicken along with cumin, paprika, ground ginger, cinnamon, salt, and pepper.

Cook while stirring for another 3–4 minutes to blend flavors. Stir in chopped parsley and coriander, then remove from heat and let the mixture cool.

Step 2: Assemble the Briouats
Cut phyllo sheets into 3-inch wide strips. Keep the remaining sheets covered with a damp towel to prevent drying. Place a spoonful of the cooled filling at one end of a strip and fold into a triangle, tucking the filling as you go (like folding a flag).

Seal the edge with a dab of egg yolk. Repeat until all the filling is used.

Step 3: Bake and Finish
Preheat the oven to 375°F (190°C). Arrange the triangles on a parchment-lined baking tray. Brush the tops with melted butter or neutral oil.

Bake for 20–25 minutes or until crisp and golden brown. Garnish with dried mint or parsley flakes before serving.

Why You’ll Love This Recipe

Crisp and golden exterior with a tender, savory filling

Naturally dairy-free (if using oil instead of butter)

Baked instead of fried, for a lighter alternative

Portable and great for snacks, picnics, or parties

Easy to freeze and reheat without losing flavor or texture

Mistakes to Avoid & Solutions

Dry Filling
Solution: Don’t overcook the chicken mixture. Stop once the spices are absorbed and the mix is just moist. Add a splash of broth if it dries out.

Phyllo Cracking While Folding
Solution: Keep unused phyllo under a damp towel and work quickly. Dry phyllo tears easily.

Overstuffed Triangles
Solution: Use only a spoonful of filling per strip. Too much will tear the pastry or leak during baking.

Edges Not Sealing Properly
Solution: Use egg yolk to secure the ends and press gently. If still loose, brush with a little extra and fold tighter.

Undercooked Briouats
Solution: Make sure the oven is fully preheated. Bake until the surface is golden and crisp to the touch.

Serving and Pairing Suggestions

Serve with a side of tzatziki, harissa, or lemon yogurt dip

Pair with a warm lentil soup or Moroccan-style salad

Ideal for appetizer trays, afternoon tea, or light dinners

Present in baskets lined with parchment for rustic appeal

Great with mint tea, citrus spritzers, or sparkling water

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days

Reheat in a 350°F oven for 10–12 minutes to restore crispiness

Avoid microwaving, as it makes the pastry soggy

Freeze unbaked briouats on a tray, then transfer to a freezer bag for up to 1 month

Bake directly from frozen at 375°F, adding 5–7 minutes to cook time

FAQs

1. Can I use rotisserie chicken instead of cooking from scratch?
Yes, shredded rotisserie chicken works great and saves time.

2. Are brick pastry and phyllo the same?
They’re similar but not identical. Either works, though brick pastry is a bit sturdier.

3. Can I make them ahead?
Yes. Assemble and freeze before baking. Just bake directly from frozen when ready.

4. Can I fry them instead of baking?
Absolutely. Fry in hot oil until golden, about 2–3 minutes per side.

5. Can I make these vegetarian?
Yes. Swap the chicken for mashed chickpeas, sautéed mushrooms, or spiced lentils.

Tips & Tricks

Use two phyllo sheets stacked for sturdier briouats

Toast the spices briefly before adding for deeper flavor

Don’t skip the fresh herbs they brighten the filling

Seal triangles tightly to prevent leaks during baking

Let the filling cool fully before wrapping to avoid soggy dough

Recipe Variations

Cheese and Spinach Briouats
Swap chicken for cooked spinach and crumbled feta. Sauté spinach with garlic, cool, then mix with cheese. Assemble and bake the same way.

Spiced Lamb Briouats
Use ground lamb with chopped onion, cinnamon, cumin, and a pinch of chili flakes. Brown the lamb, drain excess fat, and proceed with folding and baking.

Sweet Briouats
Use ground almonds, sugar, and orange blossom water for a dessert version. Fill, fold, brush with butter, and bake. Drizzle with honey and sprinkle with sesame seeds.

Final Thoughts

Recreating these Moroccan Spiced Chicken Briouats in my kitchen brought back more than just flavor it sparked that shared joy of cooking with others. From folding triangles around my dining table to that first golden bite, they carry the warmth of a room filled with laughter, stories, and anticipation.

They’re small, but full of character just like the moments that inspired them. If you’re looking for something unique, fragrant, and full of texture, these are worth making. A tray of these briouats disappears quickly, not because they’re flashy, but because every bite feels like it was made with care.