Briouats with chicken, prunes and nuts
3 servings
30 minutes
Briouats with chicken, prunes, and nuts are a traditional Moroccan treat that combines the tender texture of chicken fillet, the sweetness of prunes, and the crunch of nuts. This dish is a true reflection of the richness of Moroccan cuisine, where flavors intertwine in exquisite harmony. Crispy filo pastry envelops a fragrant filling infused with saffron, cinnamon, and turmeric. The finished briouats are served with a spicy sauce made from sweet peppers and lemon that adds freshness and balances the sweet and spicy notes of the filling. This recipe exemplifies Morocco's culinary art where traditions merge with modern culinary trends. An ideal dish for a festive dinner or a cozy family evening, it offers a taste delight and an experience of an Eastern fairy tale.
1
Heat olive oil in a pan and sauté onion and garlic until golden. Then add chicken breasts cut into small pieces. Sauté lightly, add turmeric, cinnamon, and saffron, season with salt and pepper to taste, pour in broth and simmer the chicken until cooked (the water should evaporate completely).
- Onion: 30 g
- Garlic: 5 g
- Chicken breast fillet: 180 g
- Turmeric: 1 g
- Cinnamon: 1 g
- Saffron: 0 g
- Salt: to taste
- Ground black pepper: to taste
- Chicken broth: 500 ml
2
While the chicken is cooking, boil water in a saucepan, add pitted prunes, a pinch of sugar, and cinnamon, and simmer for about 5-7 minutes. Then blend the chicken, prunes, and nuts.
- Prunes: 80 g
- Cinnamon: 1 g
- Walnuts: 50 g
3
Fold the phyllo dough in two layers, place a tablespoon of filling, lightly brush the edges with egg yolk, and roll into a triangle.
4
Fry the pies in hot oil at 170 degrees until golden brown. When ready, sprinkle them lightly with sesame seeds.
- Filo (phyllo) pastry: 200 g
5
For the sauce, clean the bell pepper from the seeds, cut it into several pieces, and blanch in boiling water for a few minutes. Then blend the peppers, lemons, spices, and lemon juice until smooth.
- Yellow sweet pepper: 200 g
- Red sweet pepper: 200 g
- Preserved (salted) lemons: 20 g
- Lemon juice: 10 ml
- Chili powder: 1 g
