Chicken briouats
- Published: 17 Jun 15
- Updated: 1 Jun 25
Chef Philippe Agnello shows us how to make Moroccan chicken brioutats. The fruity, spiced filo pastry parcels are so moreish you won’t be able to stop at one!
“North African people cook from the heart and trust their senses – something I try to remember,” says Philippe. “Taste the food as you cook it. You don’t always have to use scales to measure ingredients, especially spices – if you know you like a little more of this and a little less of that, play around with the quantities and use the recipe only as a guide.”
Discover more delicious Moroccan recipes.
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Makes about 15 -
Hands-on time 1 hour, oven time 5-8 min, plus cooling
Nutrition
- Calories
- 228kcals
- Fat
- 9.3g (3.9g saturated)
- Protein
- 8.8g
- Carbohydrates
- 27g (6.4g sugars)
- Fibre
- 0.9g
- Salt
- 0.7g
delicious. tips
Food team’s tips: 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’s tip: When working with filo, it helps to keep the pastry sheets under a damp tea towel, to keep the pastry moist and pliable.
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.