Briouats with Chicken and Vermicelli

⬇ Jump to Recipe

Here is a recipe to tantalize your taste buds in Morocco! Briouats with Chicken and Vermicelli are a classic dish on tables of the country, where flavors from the Orient intermingle to offer a delicious and light hors-d’œuvre. In this recipe, cooked chicken perfectly complements sautéed onions and vermicelli, all wrapped in a fragrant spiced filling.

🥘 Ingredients

• 1kg of pastilla or brick leaves (pastilla sheets)
• 1 egg yolk
• 1 liter of oil for frying
• Filling
• 1 chicken breast
• 2 chopped onions
• 50g of vermicelli
• Butter
• Salt, pepper, saffron, ginger, cinnamon

👨‍🍳 Instructions

1. Soak the vermicelli in boiling water for 4 minutes, drain and cut into pieces.
2. Sauté the onions with a bit of butter in a shallow pan, add saffron, cinnamon, minced parsley, salt, pepper, then pour water and simmer until the water evaporates and the onions are soft.
3. Place the chicken breast in a saucepan with some butter, add cinnamon, saffron, salt, pepper, cover with water and bring to a boil. Simmer covered over low heat for 15 minutes.
4. Remove the chicken bones and cut into small pieces, reserve in a dish.
5. Prepare the filling by combining the cooked chicken pieces, sautéed onions, and vermicelli.
6. Cut the pastilla sheets into rectangles of size 8cm x 30cm using scissors.
7. Place a rectangle of pastilla sheet on the work surface, spoon a serving spoonful of filling at the end of this rectangle, fold and fold to form a triangle, seal with beaten egg yolk making sure to enclose the triangle properly. Repeat this process until the filling and pastilla sheets are used up.
8. Fry the briouats in hot oil until they are golden brown.
9. Serve immediately.

🏷 Tags: Entrées Briouats Poulet Vermicelle Feuilles pastilla Œuf jaune Huile pour friture