Why Make This Recipe
Moroccan Spiced Chicken Pastry is a delightful and easy-to-make dish that brings the flavors of Morocco right to your kitchen. It’s perfect for a snack, appetizer, or even a main course. The combination of spices, tender chicken, and crisp pastry makes it a crowd-pleaser. Plus, it’s a fun recipe that can be enjoyed by everyone in the family.
How to Make Moroccan Spiced Chicken Pastry
Ingredients:
- 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)
Directions:
- In a skillet, heat olive oil over medium heat. Add onion and garlic and sauté until translucent.
- Stir in shredded chicken and season with cumin, paprika, ginger, cinnamon, salt, and pepper.
- Cook for 3-4 minutes, then add chopped parsley and coriander. Mix well and remove from heat to cool.
- Cut phyllo or brick sheets into strips about 3 inches wide.
- Place a spoonful of filling at the end of each strip and fold into triangles, like a flag, until sealed. Brush the end with egg yolk to close.
- Place triangles on a baking tray lined with parchment paper. Brush lightly with melted butter or oil.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until golden and crisp.
- Sprinkle with dried mint or parsley flakes before serving.
- Serve hot with harissa or yogurt dip.
How to Serve Moroccan Spiced Chicken Pastry
Serve these pastries warm, ideally with a side of harissa or a cool yogurt dip. They make a great addition to any meal or can be served as appetizers for gatherings. You can also pair them with a fresh salad or some olives for a complete Moroccan-inspired experience.
How to Store Moroccan Spiced Chicken Pastry
If you have leftovers, make sure to let the pastries cool completely before storing. Place them in an airtight container in the refrigerator, where they will keep for up to three days. You can reheat them in the oven for a few minutes to regain their crispiness. For longer storage, you can freeze them before baking. Just make sure to thaw them before baking.
Tips to Make Moroccan Spiced Chicken Pastry
- Make sure to layer the phyllo sheets with a bit of melted butter or oil to keep them crispy.
- Don’t overfill the pastries; a spoonful of filling is enough to keep them sealed and easy to handle.
- Experiment with different herbs or spices to customize the flavor to your liking.
Variation
You can easily swap out chicken for cooked ground beef or lamb for a different flavor. Adding some grated cheese or sautéed vegetables could also offer a tasty alternative.
FAQs
Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance and keep it in the fridge. Just make sure to cool it down completely before storing.
Can I use a different type of pastry?
Yes! Though phyllo is traditional, you can use puff pastry or other types of pastry dough as well.
What can I serve with Moroccan Spiced Chicken Pastry?
These pastries are great with dips like yogurt, tzatziki, or even a spicy sauce like harissa. A light salad would also complement them perfectly.
Moroccan Spiced Chicken Pastry
Ingredients
For the filling
- 2 cups cooked shredded chicken breast or thigh
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh coriander
For the pastry
- 8 phyllo sheets or brick pastry
- 1 yolk egg (for sealing)
- 2 tablespoons melted butter or neutral oil (for brushing)
- to taste Dried mint or parsley flakes (for garnish)
Instructions
Preparation
- In a skillet, heat olive oil over medium heat. Add onion and garlic and sauté until translucent.
- Stir in shredded chicken and season with cumin, paprika, ginger, cinnamon, salt, and pepper.
- Cook for 3-4 minutes, then add chopped parsley and coriander. Mix well and remove from heat to cool.
Assembly
- Cut phyllo or brick sheets into strips about 3 inches wide.
- Place a spoonful of filling at the end of each strip and fold into triangles, like a flag, until sealed. Brush the end with egg yolk to close.
Baking
- Place triangles on a baking tray lined with parchment paper. Brush lightly with melted butter or oil.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until golden and crisp.
- Sprinkle with dried mint or parsley flakes before serving.