Chicken Briouates

Golden, ultra-crispy triangles hiding a melt-in-the-mouth shredded chicken filling. The warm scent of cinnamon and saffron mingles with the freshness of chopped herbs.

• Prep: 45 min
• Cook: 40 min
• Difficulty: Medium
• Calories: 1012
• Protein: 44 g
• Carbs: 35 g
• Fat: 81 g

Ingredients

• 800 g Chicken leg ( whole )
• 3 pc Yellow onion ( finely chopped )
• 50 g Minimum butter sweet ( in small pieces )
• 1 pc Flat-leaf parsley ( chopped )
• 1 pc Fresh cilantro ( chopped )
• 4 pc Egg ( beaten )
• 1 tsp Cinnamon ground
• 1 tsp Ginger ground
• 1 tsp turmeric
• 1 pinch Saffron
• 1 pc Phyllo dough ( in strips )
• 1000 ml Peanut oil ( for frying )
• 10 pc Brick pastry sheets ( cut in half )

Instructions

1. Sear and stew

   In a pot, sweat the chopped onions with butter without browning. Add the chicken thighs, ginger, turmeric, cinnamon, and saffron. Season with salt and pepper.

2. Simmer and shred

   Add a small glass of water, cover, and simmer over low heat. When the meat falls off the bone, remove the chicken. Finely shred the meat, removing the skin and bones.

3. Reduce and bind

   Reduce the cooking juices with the herbs until syrupy. Beat the eggs and pour them in, stirring constantly until the mixture is dry and coagulated.

4. Fold the briouates

   Mix the chicken and eggs. Cut the brick pastry sheets into wide strips. Place a spoonful of filling at the bottom, fold into a triangle, tightening well to trap the filling.

5. Fry until golden

   Heat the oil in a pan. Immerse the triangles. When the crust is golden brown and firm under the spatula, drain on paper towels.

Chef's tips

• The egg-onion mixture must be very dry, otherwise the pastry will soften and burst during cooking.
• Do not overcrowd the pan while frying to keep the oil temperature high.
• Fold tightly to prevent oil from seeping inside the triangle.

Storage

Keeps for 2 days in the fridge. Reheat for a few minutes in a hot oven to regain crispiness. Avoid the microwave at all costs.