Moroccan chicken Briouat is a savoury Chicken snack cooked
with ginger, cinnamon and saffron which combined make a delicious filling for
the briouats. This filling is wrapped in a a paper like thin dough that is
called warga in morocco then the pastry is fried until it is crispy. Filo dough
or some spring roll wrappers can also be substituted for your warga.
- One whole chicken, with the skin removed and cut into pieces
- Large onions 2, medium chopped
- One tablespoon grounded ginger
- One teaspoon of white pepper
- Half teaspoon black pepper
- Two to three small pieces cinnamon sticks
- One teaspoon Saffron threads crumbled
- Half a teaspoon of turmeric
- One and a half to 2 teaspoons salt
- Quarter cup vegetable oil
- Quarter cup of olive oil
- Quarter cup chopped cilantro fresh
- Half kg warqa, Phyllo dough or spring roll wrappers (large)
- Four tablespoons of melted butter For when you fold the briouats)
- One egg yolk slightly beaten ( also for folding)
- Some vegetable oil (for frying)
Firstly mix the chicken in oil with some spices in a bottomed pot. Cover your chicken and let it cook on medium to medium high heat. Stir occasionally for about 1 hour or until the chicken is tender and falls off the bones. Be careful not to burn your chicken and don’t add any more water.
After the chicken is cooked put it into a plate to cool a little. Now leave your onions and sauce in the pot to cook for another 10 to 15 mins or until your onions form into a mass and the liquid is reduced to oils. Add in some chopped cilantro then remove your sauce from the stove.