Moroccan Spiced Chicken and Apricot Briouats

Ingredients & Substitutes

Instructions

1. 1

   Poach 500 grams of chicken breast in 2 cups of water with 1 teaspoon of salt and 1/2 teaspoon of black pepper until cooked through, then shred the chicken finely and set aside.

2. 2

   In a large pan, sauté 1 medium yellow onion, finely diced, in 1 tablespoon of melted unsalted butter until softened, about 5 minutes.

3. 3

   Add the shredded chicken, 75 grams of dried apricots cut into small pieces, 30 grams of chopped blanched almonds, 1/4 cup of chopped fresh parsley, 1/4 cup of chopped fresh cilantro, 1/2 teaspoon of saffron threads, 1 teaspoon of ground ginger, 1/2 teaspoon of ground turmeric, and 1/4 teaspoon of ground cinnamon to the pan, cooking for 3-5 minutes until thoroughly combined.

4. 4

   Take one sheet of phyllo pastry and brush it lightly with melted unsalted butter, then fold it in half lengthwise and place about 2 tablespoons of the chicken mixture at one end.

5. 5

   Fold the corner of the phyllo pastry over the filling to form a triangle, then continue folding the pastry into a triangle shape until you reach the end of the strip, brushing with more melted butter as needed to seal the edges.

6. 6

   Repeat the folding process with the remaining phyllo sheets and filling until all the mixture is used, ensuring each briouat is securely sealed with melted butter.

7. 7

   Arrange the briouats on a baking sheet lined with parchment paper and bake in a preheated oven at 190°C (375°F) for 20-25 minutes, or until golden brown and crispy.

8. 8

   Drizzle the warm briouats with 2 tablespoons of honey immediately after baking for a touch of sweetness before serving.