Chicken Samosa

⬇ Jump to Recipe

Immerse yourself in the exotic and savory scents of Mediterranean cuisine by preparing this delicious Briouat au poulet, a traditional Middle Eastern appetizer that still resonates strongly in my childhood memories. Today I propose this sublime blend of caramelized onions, fresh berries, and chicken meat to you with love.

🥘 Ingredients

• 1kg of pastilla leaves or brick leaves
• 1 egg
• 1 liter of oil for frying
• For the filling
• 1 chicken
• 1kg of onions
• 8 eggs
• 120g of butter
• A bunch of parsley
• 1 tablespoon of sugar
• 1 teaspoon of ginger
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of saffron (natural)
• Salt, pepper

👨‍🍳 Instructions

1. Saute the chopped onions with butter in a saucepan, add chicken cut into pieces, chopped parsley, saffron, cinnamon and ginger. Season with salt and pepper and pour half a liter of water. Let simmer for 45 minutes over low heat.
2. Remove the chicken from the saucepan and let it rest over low heat until the total evaporation of the water, without stopping stirring with a wooden spoon. Add sugar and beaten eggs afterwards, stirring until the eggs are cooked. Let the onion and egg sauce cool.
3. Remove the bones from the chicken and reserve them in a dish.
4. Cut the pastilla leaves into rectangular shapes measuring 10cm by 30cm with scissors.
5. Place a rectangle of pastilla leaf on the work surface. Put a tablespoon of onion and egg sauce and some chicken at the end of this rectangle, fold and fold to form a triangle, stick the tip with beaten egg making sure to enclose the triangle properly. Repeat this operation until the filling is used up or the pastilla leaves are finished.
6. Fry these triangles until they are well golden brown.
7. Serve immediately.

🏷 Tags: Pastilla chicken chicken briouat pastilla leaves onions frying oil egg appetizers