Chicken and Preserved Lemon Briouates (Crispy Moroccan Pastries)
Ah, briouates! Those little golden triangles that smell of spices and souk memories. In this recipe, I'm reinventing the classic with chicken and preserved lemon, for an explosion of flavor in every bite. The crispy brick meets tender chicken and the tanginess of preserved lemon, all enhanced by ras el hanout, that iconic spice blend that makes the magic of Moroccan cuisine. Perfect for a party appetizer or a gourmet picnic. And if you're wondering how to make an authentic tagine, my simple secret is: let it simmer gently and don't hesitate to add preserved lemon like here!
Ingredients
- Brick pastry sheets12
- Chicken breasts400 g
- Onion1
- Preserved lemon1
- Ras el hanout2 teaspoons
- Turmeric1/2 teaspoon
- Cinnamon1/2 teaspoon
- Fresh parsley and cilantro1 bunch
- Egg1
- Olive oil2 tablespoons
- Salt and pepperto taste
Instructions
- 1
Chop the onion and cut the chicken into small dice. Heat olive oil in a pan and sauté the onion until translucent.
- 2
Add the chicken, ras el hanout, turmeric, cinnamon, salt, and pepper. Cook over medium heat for 10 minutes, stirring regularly.
- 3
Finely chop the preserved lemon and herbs. Stir them into the mixture, then add the beaten egg. Mix well and let the filling cool.
- 4
Preheat the oven to 180°C. On a work surface, cut each brick sheet in half. Place a spoonful of filling on the edge, fold into a triangle, and continue folding to get a pastry.
- 5
Brush the briouates with a little oil and place them on a baking sheet. Bake for 15-20 minutes until golden and crispy.
- 6
Serve hot as an appetizer or main dish with a fresh salad.
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