Preparation time 105 min
Ingredients for 30 pieces:
- 50 ml olive oil from Moroccan Spicy Secrets
- 1 kg chicken thighs
- 40 g Briwat chicken mix from Moroccan Spicy Secrets
- 1 liter of water
- 5 onions
- 125 g parsley
- 4 eggs
- 470 g filo pastry
- 50 ml neutral oil (sunflower/peanut/corn)
Recipe for 30 pieces:
- Place a large saucepan over medium heat and heat the olive oil.
- Place the chicken thighs in the pot and sear well on each side for 5 minutes.
- Then sprinkle the Briwat chicken mix over the chicken thighs and stir well.
- Simmer for at least 10 minutes over low heat, stirring regularly.
- Then add the water and let it simmer for 45 minutes.
- Meanwhile, chop the onions and parsley into large pieces.
- Remove the chicken thighs from the cooking pot and let them rest.
- Add the chopped onions and parsley to the pot and stir well.
- Simmer for 10 minutes until the onions are soft.
- Meanwhile, shred the chicken thighs.
- Break the eggs into a separate bowl and beat them well.
- Pour this homogeneous mixture into the pot and stir. The heat can now be turned up a bit.
- Once the cooking liquid has thickened and reached a firm consistency, turn off the heat.
- Remove the mixture from the pot and let any excess liquid drain in a colander.
- Then mix the shredded chicken with the thickened onion/parsley mixture.
- Remove the filo pastry from the refrigerator and divide the roll into 6 equal pieces.
- For 30 briwat, you'll need 5 pieces of filo pastry. Each piece is about 6.5 cm wide.
- Roll out one piece of filo pastry and cover the rest with a tea towel.
- Take 2 sheets of the rolled out roll, brush with 2 teaspoons of neutral oil and then place a heaped tablespoon of the filling in the bottom left or right corner.
- Now fold the dough up to the left or right and form the first triangle.
- Continue folding in this manner to the end, holding the dough tightly and sealing any loose ends with some neutral oil.
- Preheat the oven to 180 degrees.
- Bake the briwat in the oven at 180 degrees for about 15 minutes until golden brown.
Tips:
** Finish with icing sugar
** Serve with sweet and sour sauce
** Serve with Moroccan mint tea
Tasty!
Moroccan Spicy Secrets
