🇲🇦 Moroccan

Chicken Briouat

Name: Chicken Briouat
Prep time: 18 min
Cook time: 15 min
Total time: 33 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 500 g, thighs Chicken; 2 tbsp Honey; for deep-frying Vegetable Oil; 2, beaten Eggs; 100 g All-Purpose Flour; 150 g Breadcrumbs; 10 sheets Phyllo Dough; 1 tsp Ras el Hanout

🇲🇦 Moroccan

Golden, crackling-crisp fried chicken with a soft interior — impossible to eat just one. Ready in 33 minutes including prep.

Prep 18 min Cook 15 min Serves 4 Easy

Ingredients

Chicken500 g, thighs
Honey2 tbsp
Vegetable Oilfor deep-frying
Eggs2, beaten
All-Purpose Flour100 g
Breadcrumbs150 g
Phyllo Dough10 sheets
Ras el Hanout1 tsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Pat the chicken dry and season with the ras el hanout and a little salt.
2
Set up a breading line: flour, then beaten egg, then breadcrumbs — press the crumbs on firmly.
3
Heat 4-5 cm of oil to 180°C; a breadcrumb dropped in should sizzle straight away.
4
Fry the chicken in small batches until deep golden, 3-4 minutes per batch.
5
Drain on a rack, never on paper, and serve hot with fresh parsley scattered over.

Chef's tip

Keep the oil at a steady 180°C — too cool and the coating goes greasy.

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Watch how it's made

Video: Moroccan Chicken Briouat / Ramadan Spécial بريوات الدجاج /crunchy loaf dough,with economical filling · on YouTube