Moroccan Chicken Briouat Recipe
Moroccan chicken briouats are small, crispy pastries featuring a savory filling seasoned with saffron, ginger, and cinnamon.
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Instructions
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Combine chicken with spices and oils in a heavy pot.
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Cover and cook over medium-high heat for 1 hour until tender, ensuring not to burn.
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Transfer chicken to a plate to cool; continue cooking the onions and sauce in the pot for 10 to 15 minutes until reduced and thick.
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Stir in chopped cilantro, then remove from heat.
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While chicken is warm, debone and shred it into small pieces.
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Mix the shredded chicken with the prepared sauce.
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To form briouats from dough strips (approx. 4 inches wide): brush the bottom half with melted butter, place 1-2 tablespoons of filling near the bottom, fold the long sides to the center, fold the bottom edge up, then roll and seal with egg yolk.
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To form briouats from square wrappers (placed as a diamond): add 2-3 tablespoons of filling near the bottom, fold the bottom up over the filling, fold the right and left sides to the center, then roll and seal with egg yolk.