The moroccan chicken briouate is an entry that blends perfectly with the harira during Ramadan. With its delicious spicy chicken stuffing, it’s a real treat!
300 g chicken cutlet
8 sheets of brick
10 green olives
1 clove of garlic
1 C. parsley
1/2 c. cumin
1/2 c. paprika
1/2 c. coffee ginger
1 C. butter
2 tbsp. flour
2 tbsp. tablespoons water
2 tbsp. tablespoon of olive oil
STEP 1 : Start by slicing the chicken cutlets, the green olives, then chop the onion and parsley, crush the garlic clove.
STEP 2 : In a bowl, mix the flour and water to make a kind of glue to seal the briouates. Book.
STEP 3 In a skillet, heat the olive oil and sweat the onion for a few minutes.
STEP 4 Melt the butter and mix well before adding chicken and garlic. Cook for 5 minutes over medium heat.
STEP 5 Add the parsley, the olives and all the spices. Turn the heat down and let it simmer for 10 minutes.
STEP 6 At the end of cooking, let cool off the heat.
STEP 7 On a cutting board, cut the pastry sheets into rectangles and then brush them with melted butter.
STEP 8 Take a spoonful of chicken stuffing and place it on the end of a brick rectangle. Fold one edge over and then alternate folding once to the left, once to the right to get a briouate triangle.
STEP 9 Seal the moroccan chicken briouate by brushing the closure with the flour + water mixture.
STEP 10 Repeat until there is no chicken stuffing left.
STEP 11 Heat the cooking oil and immerse each briouate in the bath to brown it.
STEP 12 Drain the moroccan chicken briouate on paper towels and serve immediately.