Briouates with Chicken, Prunes, and Nuts

Appetizers | Moroccan cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

The recipe for preserved lemons can also be found on the website.

Ingredients

Phyllo Dough - 7.1 oz
Chicken Broth - 17 fl oz
Chicken fillet - 6.3 oz
Prunes - 2.8 oz
Walnuts - 1.8 oz
Onion - 1.1 oz
Garlic - 0.2 oz
Turmeric - 0 oz
Cinnamon - 0 oz
Saffron - 0 oz
Orange Bell Peppers - 7.1 oz
Orange Bell Peppers - 7.1 oz
Canned Lemons - 0.7 oz
Meyer Lemon Juice - 0 fl oz
Mild Chili Spice - 0 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

In a skillet, heat olive oil and sauté the onion and garlic until golden brown. Then add the chicken breasts, cut into small pieces. Sauté lightly, then add turmeric, cinnamon, and saffron, seasoning with salt and pepper to taste. Pour in broth and simmer the chicken until cooked through (the liquid should evaporate completely).

Step 2

While the chicken is cooking, bring water to a boil in a saucepan, then add pitted prunes, a pinch of sugar, and cinnamon, and simmer for about 5-7 minutes. Then, blend the chicken, prunes, and nuts together.

Step 3

Layer the phyllo dough in two sheets, place a tablespoon of filling in the center, lightly brush the edges of the dough with egg yolk, and fold into a triangle.

Step 4

Next, deep-fry the pastries until they are golden brown at an oil temperature of 338°F. Once the pastries are ready, sprinkle them lightly with sesame seeds.

Step 5

For the sauce, remove the seeds from the bell peppers, cut them into several pieces, and blanch them in boiling water for a few minutes. Then blend the peppers, lemons, spices, and lemon juice until smooth.