Briouats with Spiced Chicken

Instructions

1. Step 1

   Heat the olive oil in a frying pan over medium heat. Add the onion and cook until soft and lightly golden, about 6 minutes.

   Timer: 6 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 180.0 gr Onion

   Cookware: frying pan

2. Step 2

   Add the garlic, ginger, cumin, paprika, turmeric, and cinnamon. Stir until fragrant, about 1 minute.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic, 5.0 gr Ginger, 1.0 gr Ground Cinnamon, 3.0 gr Ground Cumin, 2.0 gr Ground Turmeric, 4.0 gr Paprika

   Cookware: frying pan

3. Step 3

   Add the chicken, salt, and black pepper. Cook over medium heat, stirring frequently, until the chicken reaches an internal temperature of 74°C, about 8 minutes.

   Timer: 8 min (fixed)

   Ingredients used: 500.0 gr Chicken Thigh, 2.0 gr Ground Black Pepper, 6.0 gr Salt

   Cookware: frying pan, Kitchen thermometer

4. Step 4

   Stir in the lemon juice, cilantro, and parsley. Cook for 1 minute.

   Timer: 1 min (fixed)

   Ingredients used: 20.0 gr Cilantro, 20.0 gr Flat-Leaf Parsley, 15.0 ml Lemon Juice

   Cookware: frying pan

5. Step 5

   Crack and beat the eggs in a mixing bowl. Reduce the pan to low heat, add the eggs, and stir until set and the filling is no longer wet, about 3 minutes.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Egg

   Cookware: frying pan, mixing bowl

6. Step 6

   Spread the filling on a large plate and let it cool for 15 minutes.

   Timer: 15 min (fixed)

   Cookware: large plate

7. Step 7

   Mix the flour and water in a small bowl to make a smooth sealing paste.

   Ingredients used: 20.0 gr All-Purpose Flour, 30.0 ml Water

   Cookware: small bowl

8. Step 8

   Cut each phyllo sheet lengthwise into two long strips, making 12 strips. Stack them beneath a clean kitchen towel.

   Ingredients used: 6.0 piece Phyllo Pastry

   Cookware: Chef Knife, cutting board, kitchen towel

9. Step 9

   Divide the filling evenly among the strips near one short end. Fold one corner diagonally over the filling, then continue folding in alternating directions to form a compact triangle; seal the final edge with flour paste.

   Cookware: small bowl

10. Step 10

    Pour the vegetable oil into a deep skillet and heat it over medium heat to 175°C.

    Ingredients used: 750.0 ml Vegetable Oil

    Cookware: Deep Skillet, Kitchen thermometer

11. Step 11

    Fry the briouats in batches, turning once, until crisp and evenly golden, about 3 minutes per batch. Transfer them to a wire rack and let them stand for 5 minutes before serving.

    Timer: 5 min (fixed)

    Cookware: Deep Skillet, kitchen tongs, wire rack