- May 2015
- Makes about 15
- Hands-on time 1 hour, oven time 5-8 min, plus cooling
A spiced chicken filling made with sweet apricots is encased in crisp filo pastry to make these Moroccan chicken briouats.
We’ve also got a handy guide with tips, tricks and step-by-step pictures.
- 9.3g (3.9g saturated)
- 27g (6.4g sugars)
The chicken needs to be very finely minced for this recipe so we recommend using a food processor. You can mince the chicken using a sharp knife but it will take at least half an hour.
Save the egg whites for another dish. Whisk with a fork until just frothy, then freeze in a freezer bag marked with the date and quantity of whites. Use within 3 months.
Philippe says: “The spiced chicken mixture also works really well for burgers. If you have any left over, shape it into small patties, then fry until cooked through.”
Prepare the filling up to 2 days in advance and keep chilled in a sealed container in the fridge. The briouats can be made up to the end of step 5, unbaked, up to 2 hours in advance. Keep them covered in cling film and brush them with melted butter just before baking.
When working with filo, it helps to keep the pastry sheets under a damp tea towel, to keep the pastry moist and pliable.
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