Why You’ll Love This Recipe

I love this recipe because it’s both elegant and approachable. The filling comes together quickly with simple ingredients, yet the result tastes like something from a Moroccan street café. The combination of cumin, cinnamon, and ginger gives each bite a perfect balance of warmth and depth, while the crispy phyllo layers make them irresistibly crunchy. I also enjoy how versatile they are—served hot with spicy harissa or cool tzatziki, they fit any gathering beautifully.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Filling
3 cups shredded rotisserie chicken
2 medium onions sautéed until soft
1 teaspoon cumin essential for Moroccan flavor
1/2 teaspoon cinnamon adds depth and warmth
1 tablespoon fresh ginger zested
1/4 cup fresh herbs (parsley, mint) to taste

For the Pastry
12 sheets phyllo pastry or brick pastry
1/2 cup olive oil for brushing

Optional Dips
1/4 cup harissa spicy sauce
1/2 cup tzatziki cool creamy dip
1/4 cup garlic yogurt sauce adds tanginess
1/4 cup tahini offers nutty flavor

Directions

1. I start by sautéing the onions in olive oil until they turn soft and translucent. Then I stir in the cumin, cinnamon, and ginger to release their aroma.

2. I add the shredded rotisserie chicken and fresh herbs, mixing until the flavors come together. Once it’s well combined, I let the filling cool slightly so it’s easier to handle.

3. On a clean surface, I lay out the phyllo sheets, brushing each one lightly with olive oil. This helps create those beautifully crisp layers when baked.

4. I place a spoonful of the cooled chicken mixture in one corner of the phyllo sheet, then fold it into a neat triangle, sealing the edges tightly so the filling doesn’t escape during baking.

5. I arrange the folded briouats on a lined baking sheet and brush the tops with more olive oil. They bake at 375°F (190°C) for about 25 minutes, or until they’re golden brown and crispy.

6. Once done, I let them cool for a few minutes before serving with my favorite dip—harissa for heat, tzatziki for coolness, or garlic yogurt for tang.

Servings and Timing

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 8 briouats
Calories: 180 per serving

Variations

I sometimes swap the chicken for minced lamb or beef to create a richer version. Adding a handful of chopped dates or raisins gives a hint of sweetness that contrasts beautifully with the spices. For a vegetarian take, I replace the meat with sautéed mushrooms and chickpeas seasoned the same way. A sprinkle of sesame seeds on top before baking also gives a nice nutty crunch. If I want a smoky flavor, I mix a little paprika or smoked chili powder into the filling.

Storage/Reheating

I keep leftover briouats in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a preheated oven at 350°F (175°C) for 10 minutes until they’re crisp again. They can also be frozen—uncooked or baked—for up to 2 months. When baking from frozen, I just add a few extra minutes to the cooking time.

FAQs

Can I use spring roll wrappers instead of phyllo pastry?

Yes, I can, but phyllo gives a more authentic Moroccan texture that’s lighter and flakier.

Can I fry these instead of baking?

Absolutely. I fry them in hot oil until golden brown for an extra crispy finish.

Can I prepare the filling ahead of time?

Yes, I often make the filling a day ahead and store it in the fridge until I’m ready to assemble.

How do I keep the phyllo pastry from drying out?

I cover the unused sheets with a damp towel while I work so they stay pliable.

What’s the best dip to serve with these?

I like pairing them with harissa for heat or tzatziki for a cooling contrast.

Can I make mini versions for parties?

Yes, I just use smaller pieces of phyllo and a teaspoon of filling for bite-sized appetizers.

Can I add cheese to the filling?

Yes, a bit of crumbled feta or cream cheese adds a creamy, tangy layer that complements the spices.

How can I make them vegetarian?

I use sautéed mushrooms, chickpeas, and spinach with the same spice mix for a meat-free version.

Can I air-fry them?

Yes, I brush them lightly with oil and cook them in the air fryer at 375°F (190°C) for about 10–12 minutes.

What’s the best way to serve them for guests?

I love serving them warm on a platter with a mix of dips and a sprinkle of fresh herbs for color.

Conclusion

These Crispy Moroccan Spiced Chicken Briouats are a wonderful way to bring exotic flavor to any table. I love how the fragrant filling wrapped in flaky pastry creates a balance of comfort and elegance. Whether I bake them for a party, a family dinner, or a casual snack, they never fail to impress. Each bite is a taste of Morocco—warm, aromatic, and absolutely unforgettable.