Moroccan Chicken Briouats Golden (Printable View)

Delicate pastry triangles filled with spiced chicken, herbs, and toasted almonds for authentic North African appetizers.

# Ingredient List:

→ Chicken Filling

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→ Nut Mixture

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→ Wrapping

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→ For Frying

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# How to Prepare:

01 - Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until soft and fragrant, about 3 minutes. Add diced chicken, ground spices, salt, and pepper. Cook, stirring frequently, until chicken is fully cooked and liquid has evaporated, approximately 8-10 minutes.
02 - Stir in chopped parsley, cilantro, lemon juice, and harissa paste. Continue cooking for an additional 1-2 minutes. Remove from heat and let the filling cool slightly before proceeding.
03 - In a small bowl, combine toasted almonds with granulated sugar and orange blossom water. Toss gently to coat evenly.
04 - Transfer chicken filling to a large bowl and mix with the seasoned nut mixture. Taste and adjust seasoning as needed before assembling.
05 - Place one pastry sheet on a work surface and brush lightly with melted butter or oil. Place a generous tablespoon of filling near one corner. Fold the pastry into a triangle, enclosing the filling completely, similar to folding a flag. Seal the edge with butter or oil. Repeat until all ingredients are used.
06 - Heat oil in a deep pan or fryer to 350°F. Fry briouats in small batches, turning once, until golden brown and crisp, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
07 - Serve hot while crispy. Accompany with lemon wedges, extra harissa, or a yogurt dip for added flavor.

# Expert Suggestions:

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  • The contrast between shatteringly crisp pastry and tender aromatic filling is absolutely addictive
  • These freeze beautifully so you can always have impressive party food ready at a moments notice
  • The spice blend hits that perfect balance between warming comfort and something exotic
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  • Working with filo or brick pastry requires speed so keep unused sheets covered with a damp cloth or they will become brittle and impossible to fold
  • The filling must be completely cool before wrapping or the pastry will become soggy and steam during frying
  • Do not overcrowd the frying oil or the temperature will drop and your briouats will be greasy instead of perfectly crisp
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  • If you cannot find brick pastry, extra thick filo works beautifully but handle it gently to prevent tearing
  • Ground cinnamon and cumin lose potency quickly so buy small quantities and replace every six months for the best flavor
  • The orange blossom water is traditional but vanilla extract creates a lovely variation if that is what you have on hand

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