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Moroccan briouats with Hayat chicken

Prep Time 25 min mins
Cook Time 30 to 35 minutes
Total Time 55 mins
Racing: , , , ,
Difficulty: intermediate
Servings: 20
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.

HERE IS THE FOLDING TECHNIQUE TAUGHT BY HAYAT

Ingredients
  • Olive oil
  • 3 chicken breasts (or the equivalent in thighs) (or a combination of both)
  • 3 onions (chopped)
  • 3 pods garlic (chopped)
  • 1 bouquet parsley (chopped)
  • Salt and pepper to taste
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1 tsp curry
  • 1 tsp ginger (or fresh ginger, according to your preference)
  • 1 tsp ras el hanout
  • 400 ml water
  • 6 eggs
  • 10 leaves brick or filo pastry
  • 2 tablespoons of flour + 2 tablespoon water (to seal the briouats)
Instructions
  1. 1
    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.
Read it online: https://auxdelicesdecaroline.com/en/recipe/briouats-marocains-au-poulet-de-hayat/