Moroccan Spiced Chicken Briouats are little pockets of crispy, golden pastry filled with a flavorful mix of spiced chicken, herbs, and almonds. These bite-sized treats have a wonderful crunch on the outside and a warmly seasoned, tender filling inside that’s just perfect for sharing or serving as a fun appetizer.
I love making these briouats when I want to add a bit of magic to a simple get-together. The blend of cinnamon, cumin, and a touch of ginger in the chicken filling creates a beautiful, warm flavor that feels both exotic and comforting. Plus, folding the filo pastry around the filling is like a little kitchen adventure that always pays off with delicious results.
My favorite way to serve these is on a big platter with a side of fresh mint yogurt or a sweet, tangy dipping sauce—it really brings out the spices and balances the crispiness. They are perfect for parties or a cozy snack, and I always find myself reaching for just one more. If you’re looking for something a bit different that’s full of flavor and super fun to eat, give these a try!
Key Ingredients & Substitutions
Ground chicken: This keeps the filling tender and mild, soaking up all the spices. You can swap it for ground turkey or even finely chopped cooked mushrooms for a vegetarian take.
Spices: The combo of cinnamon, cumin, ginger, and turmeric is the heart of this dish. They bring warmth and depth. If you don’t have all, just start with cumin and cinnamon for a Moroccan feel.
Filo pastry: It makes the outside crisp and flaky. If you can’t find filo, you could use spring roll wrappers or even puff pastry, though the texture will differ.
Toasted almonds: These add a nice crunch and a slightly sweet nutty note. Pecans or walnuts work fine if almonds aren’t available.
How Do I Fold Filo Pastry into Perfect Triangles?
Folding filo can feel tricky at first, but it’s actually quite simple and quite fun!
- Cut filo into strips about 3 inches wide to have manageable pieces.
- Brush each strip with melted butter to keep layers separate and crisp when cooked.
- Place a small spoonful of filling near one end of the strip.
- Fold the corner over the filling to start a triangle.
- Keep folding the triangle along the length of the strip, like folding a flag, to keep the shape.
- Seal the end with a dab of butter so it stays closed while cooking.
Take your time, and keep unused filo covered with a damp towel to prevent it from drying out and cracking.
Equipment You’ll Need
- Large skillet – great for cooking the spiced chicken filling evenly.
- Pastry brush – helps you spread melted butter smoothly on filo sheets for crispiness.
- Sharp knife or pizza cutter – perfect for cutting filo into clean strips without tearing.
- Baking sheet with parchment paper – keeps briouats from sticking when baking and makes clean-up easy.
- Slotted spoon or tongs – useful if you choose to fry the briouats, for easy flipping and draining.
Flavor Variations & Add-Ins
- Swap chicken for ground lamb or beef for a richer, heartier filling that still matches Moroccan spices well.
- Add crumbled feta or goat cheese inside for a tangy twist that balances the warm spices nicely.
- Mix in sautéed spinach or finely chopped kale to add a fresh, green element and extra nutrition.
- Try adding raisins or chopped dried apricots for a sweet contrast that complements the savory spices.
Moroccan Spiced Chicken Briouats
Ingredients You’ll Need:
For the Filling:
- 1 lb (450g) ground chicken
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper, to taste
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1/3 cup toasted almonds, chopped
For the Pastry:
- 1 package filo (phyllo) pastry sheets, thawed
- 1/2 cup unsalted butter, melted (for brushing filo)
- Vegetable oil for frying (optional if deep-frying)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the filling and wrap the briouats. Cooking time is about 15-20 minutes if baking, or 10-15 minutes if frying. Overall, plan around 40 minutes for the whole process.
Step-by-Step Instructions:
1. Prepare the Filling:
Heat olive oil in a large skillet over medium heat. Cook the finely chopped onion until soft and translucent, about 4-5 minutes. Add garlic and cook for another minute. Then, add the ground chicken and cook until it’s browned and fully cooked, around 6-8 minutes. Stir in all the spices—cumin, cinnamon, ginger, turmeric, paprika, cayenne (if you like heat), salt, and black pepper—and cook for another 2 minutes until the spices smell fragrant.
Take the skillet off the heat and mix in the chopped cilantro, parsley, and toasted almonds. Let the filling cool slightly so it’s easier to work with.
2. Wrap the Briouats:
Lay one sheet of filo pastry on a clean surface and cover the rest with a damp towel so they don’t dry out. Brush the filo lightly with melted butter, then cut it into strips about 3 inches wide.
Place a small spoonful of filling at one end of each strip. Fold the corner of the strip over the filling to form a triangle, then keep folding the triangle along the strip until you reach the end. Seal the edge with a little melted butter to keep it closed. Repeat with the remaining strips and filling.
3. Cook the Briouats:
You can either bake or fry your briouats:
- Baking: Preheat your oven to 375°F (190°C). Place the wrapped briouats on a parchment-lined baking sheet. Brush the tops with melted butter so they brown nicely. Bake for 15-20 minutes until golden and crispy.
- Frying: Heat vegetable oil in a pan to 350°F (175°C). Fry the briouats in batches, turning occasionally, until they’re crispy and golden, about 2-3 minutes per side. Drain on paper towels.
4. Serve:
Serve the Moroccan Spiced Chicken Briouats warm, perfect with a side of fresh mint yogurt sauce or spicy harissa. They make a wonderful appetizer or snack everyone will love!
Can I Use Frozen Chicken for the Filling?
Yes, but make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold-water method for faster thawing. This ensures even cooking and the best texture.
Can I Make Briouats Ahead of Time?
Absolutely! You can prepare and wrap the briouats in advance, then refrigerate them for up to 24 hours before cooking. Bring them to room temperature before baking or frying for the best results.
What’s the Best Way to Store Leftovers?
Store any leftover briouats in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven until heated through and crispy, or gently re-fry them for a few minutes.
Can I Bake Instead of Frying the Briouats?
Yes, baking is a great option for a lighter version. Just brush them generously with melted butter and bake at 375°F (190°C) for 15-20 minutes until golden and crisp.
