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

They are perfect fingerfood, either for lunch with a good salad or for a cocktail party.

Ingrédients:

Préparation:

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 here https://youtube.com/shorts/SO3_UvvR-sU?feature=share.

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.

Bon Appetit!