Chicken Briouats

Ingredients

• 250 g (9 oz)warqa or phyllo sheets
• 350 g (12 oz)cooked chicken, shredded
• 1onion, minced
• 1 tspginger
• 1/2 tspcinnamon
• 1 handfulparsley, chopped
• 1egg — to seal
• for fryingoil
• 1 tspsalt

Method

1. Begin by heating a tablespoon of oil in a large skillet over medium heat. Add the minced onion and cook, stirring occasionally, until the onion becomes translucent and soft. The onion should release its sweet aroma and lose its raw edge, indicating it's ready for the next step.
2. Add the shredded chicken to the skillet, followed by the ginger, cinnamon, chopped parsley, and salt. Stir everything together until the spices are evenly distributed and the chicken is warmed through. The mixture should be fragrant, with the spices blending harmoniously, and the chicken should be evenly coated.
3. Transfer the chicken mixture to a bowl and allow it to cool to room temperature. This step is crucial as it prevents the pastry from becoming soggy when filled. Ensure the mixture is completely cool before proceeding to the next step.
4. Once the filling is cool, take the warqa or phyllo sheets and cut them into strips about 7-8 cm (3 inches) wide. Place a spoonful of the chicken filling at one end of each strip, ensuring not to overfill, which could tear the pastry.
5. Fold the pastry over the filling to form a triangle, then continue folding in a triangular pattern until you reach the end of the strip. Brush the edge with beaten egg to seal the triangle securely, ensuring no filling escapes during cooking.
6. In a deep frying pan, heat enough oil to submerge the briouats over medium-high heat. Once the oil is hot, carefully add the briouats in batches, frying them until they turn a deep golden brown and the pastry is crisp and shattering, about 3-4 minutes per side. The color and crispness are your cues that they are ready.
7. Alternatively, preheat your oven to 200°C (400°F). Place the briouats on a baking sheet lined with parchment paper and brush them lightly with oil. Bake until they are crisp and golden, approximately 15-20 minutes, checking for a uniform golden color as a sign of doneness.
8. Once cooked, remove the briouats from the oil or oven and drain them on paper towels to remove excess oil. Serve them hot, enjoying the contrast between the crispy pastry and the savory, spiced filling.