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Moroccan Spiced Chicken Pastries

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Delicious Moroccan pastries filled with tender chicken and a blend of aromatic spices, perfect for entertaining or family dinners.

Ingredients

Scale
  • 2 cups cooked shredded chicken (breast or thigh)
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh coriander
  • 8 phyllo sheets or brick pastry
  • 1 egg yolk (for sealing)
  • 2 tablespoons melted butter or neutral oil (for brushing)
  • Dried mint or parsley flakes (for garnish)

Instructions

  1. In a skillet, heat olive oil over medium heat. Add the finely chopped onion and minced garlic and sauté until translucent.
  2. Stir in the cooked shredded chicken, then season with ground cumin, paprika, ginger, cinnamon, salt, and pepper. Cook for 3-4 minutes, allowing the flavors to meld together.
  3. Add chopped parsley and coriander to the skillet, mix well and remove from heat. Allow the filling to cool slightly.
  4. Cut the phyllo or brick sheets into strips about 3 inches wide. Prepare your working surface for assembly.
  5. Place a spoonful of the chicken filling at the end of each strip. Fold the pastry over the filling into a triangle shape and continue folding until reaching the top of the strip. Brush the end with egg yolk to seal.
  6. Arrange the pastries on a baking tray lined with parchment paper. Lightly brush them with melted butter or oil.
  7. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until golden and crisp.
  8. Once baked, sprinkle with dried mint or parsley flakes for garnish before serving.

Notes

For a richer flavor, use a combination of dark and light meat in your filling. Keep phyllo sheets covered while working to prevent them from drying out.

Nutrition

Find it online: https://sousviderecipe.com/moroccan-spiced-chicken-pastries/