Moroccan Chicken Briouats (Printable)

Delicate pastry triangles filled with spiced chicken, herbs, and toasted almonds—a perfect appetizer packed with North African flavors.

# What You Need:

→ Chicken Filling

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 14 oz boneless chicken breast, finely diced or shredded
05 - ½ teaspoon ground ginger
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - ½ teaspoon ground cinnamon
09 - ½ teaspoon ground turmeric
10 - ½ teaspoon paprika
11 - Salt and pepper, to taste
12 - 1 small bunch flat-leaf parsley, finely chopped
13 - 1 small bunch fresh cilantro, finely chopped
14 - 2 tablespoons lemon juice
15 - 1 teaspoon harissa paste (optional)

→ Nut Mixture

16 - ½ cup blanched almonds, toasted and roughly chopped
17 - 2 teaspoons granulated sugar
18 - 1 teaspoon orange blossom water (optional)

→ Wrapping

19 - 20 sheets brick or filo pastry (8-inch squares)
20 - 3½ tablespoons melted unsalted butter or neutral oil

→ For Frying

21 - Neutral oil, for deep frying

# How To Make:

01 - Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until soft and fragrant, about 3 minutes. Add chicken, ground spices, salt, and pepper. Cook, stirring, until chicken is cooked through and liquid has mostly evaporated, 8–10 minutes.
02 - Stir in parsley, cilantro, lemon juice, and harissa. Cook another 1–2 minutes. Remove from heat and allow to cool slightly.
03 - In a small bowl, toss toasted almonds with sugar and orange blossom water until well combined.
04 - Mix chicken filling with nut mixture in a large bowl. Taste and adjust seasoning as needed.
05 - Place one sheet of brick or filo pastry on a work surface. Brush lightly with melted butter or oil. Place a generous tablespoon of filling near one corner. Fold pastry into a triangle, enclosing the filling as you go (like folding a flag). Seal edge with a bit of butter or oil. Repeat for all briouats.
06 - Heat oil in a deep pan or fryer to 350°F. Fry briouats, a few at a time, turning once, until golden and crisp, about 2–3 minutes per side. Drain on paper towels.
07 - Serve hot, with extra lemon wedges, harissa, or a yogurt dip if desired.

# Expert Hints:

01 -
  • The contrast between shattering crisp pastry and tender, spice scented chicken makes each bite unforgettable
  • They reheat beautifully so you can make them ahead for stress free entertaining
  • The combination of savory filling and subtle sweetness from almonds creates that perfect North African balance
02 -
  • Keep unused pastry covered with a damp cloth while working, as filo dries out incredibly fast and becomes impossible to fold
  • The filling must be completely cool before wrapping, otherwise it will steam inside the pastry and make it soggy
  • Do not be tempted to overfill the briouats, they will burst during frying and make a mess of your oil
03 -
  • If your filo pastry tears, simply patch it with a small piece of brushed pastry, no one will notice after frying
  • A small offset spatula makes transferring filled briouats to the hot oil much easier and prevents tears

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