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Chicken Briouat

Chicken Briouat

Savoury chicken cooked with saffron, ginger and cinnamon makes a delicious filling that is wrapped in paper-thin Moroccan dough, called warqa, then fried until crispy.

Ready in: 1 hour 40 minutes

Serves: 8

Complexity: easy

kcal: 422

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Ingredients

1 whole chicken, cut into pieces & skin removed
1 tsp SIDS CRAZY SALT
2 large onions, chopped
1 tbsp ground ginger
1½ tsp SIDS SALT & PEPPER
1 or 2 small pieces of cinnamon stick
1 tsp saffron threads, crumbled (optional)
½ tsp turmeric
½ tsp salt
¼ cup rice bran oil
¼ cup olive oil
¼ cup chopped fresh coriander
500 g warqa, or large spring roll wrappers
4 tbsp melted butter (for folding the briouats)
1 egg yolk, lightly beaten (for folding the briouats)
Rice bran oil, to fry

Directions

Mix the chicken with onions, SIDS CRAZY SALT, spices and oils in a heavy-bottomed pot. Cover the chicken and cook over medium to medium-high heat, stirring occasionally, for about one hour, until the chicken is very tender and falls off the bones. Do not add water, and be careful not to burn the chicken.
When the chicken is cooked, transfer it to a plate to cool slightly. Continue cooking the onions and sauce in the pot for another 10-15 minutes, until the onions form a mass and the liquids are reduced to oils. Add the chopped coriander and remove from the sauce from the heat.
While the chicken is still warm, pick the meat from the bones, breaking it into 1 cm pieces. Add the sauce to the chicken and stir to coat the meat well. (At this point, the filling can be refrigerated for up to a day until you're ready to fold the briouats)
Fold the Briouats:-- Briouats can be folded into cylinders or triangles.
To fold cylinders from warqa or phyllo dough: cut the dough into long strips about 10 cm wide. Brush the bottom half of the dough with melted butter. Place a large tablespoon of filling towards the bottom of the dough. Fold the two long sides of the dough into the center to partially cover the filling. Fold the bottom edge of the dough up over the filling to fully enclose it. Roll the folded dough up like a rug, sealing the edge of the dough to the roll with a little egg yolk.
To fold large cylinders from square spring roll wrappers:-- place the wrapper so that it forms a diamond shape in front of you. Add 2-3 tablespoons of filling towards the bottom of the dough. Fold the bottom of the dough up around the filling and the fold the right and left sides of the dough into the centre so that the edges are straight and parallel. Roll up the dough like a rug, sealing the top edge of the dough to the roll with a little egg yolk.
Cook or Freeze the Briouats:-- Deep fry the briouats in hot oil until light to medium golden brown, about 5-7 minutes. Drain and serve. Briouats stay warm for a long time, but if frying them well in advance of serving, you can reheat them in a 175°C oven for 5-10 minutes.
Uncooked briouats can be refrigerated for one day or frozen for up to two months in a freezer bag or plastic storage container. They can be fried directly from the freezer, or allowed to thaw for 30-60 minutes before frying.