Moroccan Chicken Briouat Recipe By The Spruce Eats

Moroccan Chicken Briouat Recipe By The Spruce Eats
RatingDifficultyIntermediate
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Moroccan Chicken Briouat Recipe By The Spruce Eats
Yields4 Servings
Prep Time1 hr 30 minsCook Time10 minsTotal Time1 hr 40 mins

Savory chicken cooked with saffron, ginger, and cinnamon makes a delicious filling for Moroccan briouats. The filling is wrapped in a paper-thin Moroccan dough called warqa and the pastry is then fried until crispy. Phyllo (fillo) dough or spring roll wrappers can be substituted for the warqa.

Briouats is usually served as finger food or appetizer, but they can also be served as an entrée. They are quite popular in Ramadan when they are served to break the fast.

 1 whole chicken, cut into pieces and skin removed
 2 large onions, chopped
 1 or 2 small pieces cinnamon stick
 1 tsp saffron threadscrumbled
 1 1/2 to 2 teaspoons salt
 ¼ cup vegetable oil
 ¼ cup olive oil
 ¼ cup fresh cilantro
 1 pound (1/2 kilogram) phyllo dough, warqa, or large spring roll wrappers
 4 tbsp melted butter
 1 large egg yolk, lightly beaten
 Vegetable oilfor frying

Ingredients

 1 whole chicken, cut into pieces and skin removed
 2 large onions, chopped
 1 or 2 small pieces cinnamon stick
 1 tsp saffron threadscrumbled
 1 1/2 to 2 teaspoons salt
 ¼ cup vegetable oil
 ¼ cup olive oil
 ¼ cup fresh cilantro
 1 pound (1/2 kilogram) phyllo dough, warqa, or large spring roll wrappers
 4 tbsp melted butter
 1 large egg yolk, lightly beaten
 Vegetable oilfor frying
Moroccan Chicken Briouat Recipe By The Spruce Eats

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