Snack · 70 min · moroccan

Chicken Briouats

This is the kind of Moroccan snack you’ll make on repeat — phyllo dough and chicken, 70 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 0.75 lb Phyllo dough
• 1 lb Chicken
• 1 Onion
• 0.5 cup Parsley
• 0.25 cup Cilantro
• 1 tsp Ginger
• 0.5 tsp Cinnamon
• 2 Eggs
• 0.5 cup Butter
• 2 cups Vegetable oil
• 1.5 tsp Salt

Steps

1. Poach the chicken with the onion, ginger, and cinnamon until cooked through, then shred finely and reduce the poaching liquid to a thick glaze. Fold the glaze back into the meat.
2. Stir the chopped herbs and beaten eggs into the cooled chicken — the egg binds the filling so it does not spill when folded.
3. Cut the phyllo into long strips and keep covered with a damp towel. Place a spoonful of filling at one end and fold flag-style into tight triangles, sealing the last fold with butter.
4. The triangles should be snug with no air pockets — air expands in the hot oil and bursts them open.
5. Fry at 350°F in batches, 2 to 3 minutes per side, until deep golden and audibly crisp.
6. Drain on a rack and serve hot with lemon wedges. Briouats should shatter when bitten, giving way to the savory, cinnamon-scented chicken.

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