Moroccan Spiced Chicken Pastry
A delightful and easy-to-make dish that brings the flavors of Morocco right to your kitchen, perfect for snacks, appetizers, or main courses.
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.
Notes
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.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 15gProtein: 10gFat: 10gSaturated Fat: 3gSodium: 500mgFiber: 1gSugar: 1g
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