✨ Two menus for entertaining in September
Don’t wait for an opportunity. Create one.
NEW — Menu No. 14
What if you were the one to send out the invitation?
Almost everything is prepared in advance, so you can enjoy your guests’ company as soon as they arrive.
WORTH REDISCOVERING — Menu No. 1
They’re arriving at 7 pm. So am I.
The menu for those days when you really don’t have time.
Moroccan briouats with Hayat chicken
Description
A few years ago, we had the good fortune to welcome Hayat, a wonderful Moroccan lady who shared with us much more than her smile: her cooking. Her recipe for chicken briouats, as fragrant as it is convivial, has become a classic in our home. These crispy little triangles, generously filled with chicken seasoned with Moroccan spices, are perfect as an appetiser, on a buffet or as a light lunch with a salad. The advantage? They can be prepared in advance and cooked just before serving. They can even be frozen once shaped — simply place them between two sheets of baking paper. Tip: These briouats freeze very well before cooking. Place them on a tray, freeze them flat, then store them in an airtight bag. They can be cooked straight from frozen, without thawing first.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Cooking the chicken
Heat a dash of olive oil in a frying pan. Fry the chicken breasts with the fresh ginger, if using.
Add the onions, garlic and parsley. Cook for a few minutes.
2. Add the spices & simmer
Add all the spices: cinnamon, turmeric, curry powder, ras el hanout, salt and pepper. Add the water and simmer over medium heat until the chicken is tender.
3. Preparing the stuffing
Remove the chicken and shred it finely by hand or with a fork.
Reduce the onion and water mixture over medium heat until two-thirds of the liquid has evaporated.
Add the beaten eggs, stirring quickly to incorporate them into the sauce.
Then add the chicken pieces and mix well. Leave to cool.
4. Shaping the briouats
Divide the filling into 20 portions. Brush the filo pastry sheets with olive oil.
Place a portion of filling on each sheet and fold into a triangle (see video: link to YouTube).
Glue the end with the flour-water mixture.
5. Cooking
You have two options:
• In a frying pan: Fry the briouats in a little oil until golden brown on both sides. Drain on kitchen paper.
• In the oven: Place them on a baking tray lined with baking paper. Bake at 180°C (preheated oven) for 10 to 12 minutes, until golden brown.
THERMOMIX® METHOD.
