Moroccan Chicken Briouats Golden (Print)
Delicate golden pastry triangles stuffed with spiced chicken, fresh herbs, and crunchy almonds. These North African appetizers deliver crispy perfection in every bite.
# What You Need:
→ Chicken Filling
01 - 2 tbsp 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 tsp ground ginger
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - ½ tsp ground cinnamon
09 - ½ tsp ground turmeric
10 - ½ tsp 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 tbsp lemon juice
15 - 1 tsp harissa paste
→ Nut Mixture
16 - ½ cup blanched almonds, toasted and roughly chopped
17 - 2 tsp granulated sugar
18 - 1 tsp orange blossom water
→ Wrapping
19 - 20 sheets brick or filo pastry (8-inch squares)
20 - 3½ tbsp melted unsalted butter or neutral oil
→ For Frying
21 - Neutral oil, for deep frying
# How To Make It:
01 - Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until soft and fragrant (about 3 minutes). Add the chicken, then the 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.
04 - Mix chicken filling with nut mixture in a large bowl. Taste and adjust seasoning.
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 Advice:
01 -
- These little golden triangles are the ultimate party starter—they disappear faster than you can fry them
- The combination of savory spiced chicken and sweet almonds hits every craving at once
02 -
- Working quickly with filo pastry is essential—cover unused sheets with a damp towel to prevent drying
- Letting the filling cool completely before wrapping prevents soggy, greasy briouats
03 -
- Keep your hands lightly oiled when working with brick pastry to prevent sticking
- The oil temperature matters too much to guess—use a thermometer if you have one