Moroccan Briouates with Chicken and Almonds (Crispy Pastries with Honey)
Briouates are delicious crispy pastries, often served as a starter or appetizer during Moroccan celebrations. This chicken and almond version, flavored with ras el hanout and cinnamon, then coated in honey, offers a perfect balance between savory and sweet. You might wonder what spices are essential in Moroccan cuisine? Ras el hanout, ginger, cinnamon, and saffron are essential to give that authentic taste. For an even softer texture, you could replace the chicken with ground lamb, but chicken remains a light and tasty choice. These briouates are perfect to accompany mint tea at your aperitifs. Let yourself be tempted by this easy recipe that will impress your guests!
Ingredients
- Brick pastry sheets12
- Chicken (breast or thigh)400 g
- Onion2
- Garlic2 cloves
- Ras el hanout2 tsp
- Ground ginger1 tsp
- Cinnamon1/2 tsp
- Whole almonds100 g
- Honey3 tbsp
- Fresh parsleya few sprigs
- Melted butter (or oil)for brushing
- Salt and pepperto taste
Instructions
- 1
Cook the chicken in a pot with one chopped onion, garlic, ras el hanout, ginger, cinnamon, salt and pepper, and a glass of water. Simmer for 20 min, then drain and shred.
- 2
In a pan, sauté the remaining onions with a little oil until translucent. Add the shredded chicken, chopped parsley, crushed almonds, and honey. Mix and cook for 5 min to blend flavors.
- 3
Cut each brick sheet in half (or into strips depending on the desired shape). Place a spoonful of filling at one end and fold into a triangle (like a samosa).
- 4
Preheat oven to 180°C. Place the briouates on a baking sheet, brush with melted butter or oil, and bake for 15 min until golden.
- 5
When out of the oven, drizzle the hot briouates with honey (or dip them lightly). Serve warm or cold, optionally sprinkled with sesame seeds.
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