Chicken briouats recipe
A spiced chicken filling made with sweet apricots is encased in crisp filo pastry to make these Moroccan chicken briouats.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Food processor
- Lidded saute pan
- Mixing bowl
- Tray
- Spoon
- Kitchen shears
- Pastry brush
- Baking sheet
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Measuring spoon
- Egg yolk brush
Ingredients
- 125g British free-range chicken thigh fillets
- 125g British free-range skinless chicken breasts
- 2 tbsp good quality extra-virgin olive oil
- 1½ tsp salt
- 1½ tsp ground black pepper
- 1 large onion, chopped
- 1 large garlic clove, finely chopped
- 40g caster sugar
- Pinch saffron threads
- 100g dried apricots, finely chopped
- 80g cold unsalted butter, cut into small cubes
- 1½ tsp clear honey
- 2 medium free-range eggs, plus 3 egg yolks mixed with a little water
- Small bunch fresh coriander, chopped
- Small bunch fresh flatleaf parsley chopped
- 15 filo pastry sheets
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