Hayats’ Moroccan chicken Briwat / Briouat (baked or fried) with step by step instructions

About 5 years ago we had a lovely Moroccan lady staying with us to help during the summer holidays! I can tell you what a treat!!!

During my childhood in Austria I got to know the various cooking styles of the countries that made up the former Austrian empire, but unlike my husbands french family, the moroccan cooking was not part of it.

Imagine my pleasure having a couple of weeks of Hayats wonderful cooking. She taught me how to do Briwat / Briouat which I was especially fond of! They are so full of flavour and easy to prepare.

If you are having people over you can prepare them in advance and cook them simply a couple of minutes before the guests arrive.

It’s worth doubling the quantity and freeze them between layers of parchment paper.

Let me show you how to make them! They are perfect fingerfood, either for lunch with a good salad or for a cocktail party. Don’t forget the napkins though.

For more fingerfood recipes have a look at my newest cookbook, Party Bites, available as eBook for an immediate download:

Recipe

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For 20 pieces

  • olive oil
  • 3 chicken breasts or the equivalent in chicken thighs or a mix of both
  • 3 onions, chopped
  • 3 garlic cloves, chopped
  • 1 bunch of parsley, chopped
  • salt, pepper to taste
  • 1 teaspoon cinnamon (adjust seasoning to taste)
  • 1 teaspoon turmeric (adjust seasoning to taste)
  • 1 teaspoon curry (adjust seasoning to taste)
  • 1 teaspoon ginger, or fresh greated ginger to taste.
  • 1 teaspoon Ras el hanout (adjust seasoning to taste)
  • 400 ml water
  • 6 eggs
  • 10 Pastilla or Filo sheets
  • 2 tablespoons of flour and 2 tablespoons water

Heat the oil in a pan and fry the chicken breasts and the ginger if you use fresh one.

Add the onions, garlic and parsley and continue to cook.

Now add the spices, the water and season to taste. Continue cooking until the chicken is tender. Take the chicken out and reduce the onion-water mix.

In the meantime pull the chicken into little bits either by hand or with two forks.

When the onion mix is reduced to 1/3, quickly add the 6 eggs (ideally already cracked into a bowl) and stir quickly so that it is well blended into the sauce. Add the chicken pieces and stir well.

Make 20 heaps on a platter and let cool. Take the Pastilla or Filo sheets and brush with some olive oil.

Place one of the heaps of the chicken filling on the Pastilla sheet and form the briouats as shown in the video. Glue the extremities with the flour-water mixture.

You have 2 ways to cook the briouat. Fry them in some oil until golden on both sides. Place them on absorbant paper and serve warm. Or bake them in the oven on parchment paper at 180C until golden – about 10 -12 minutes.

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I’ll let the expert show you how to fold the briouat!

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