Preparation time 105 min
Ingredients for 30 pieces:
- 50 ml Moroccan Spicy Secrets Olive Oil
- 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 cooking pot over medium heat and heat the olive oil.
- Place the chicken thighs in the pot and fry well on each side for 5 minutes.
- Then sprinkle the Briwat chicken mix over the chicken thighs and stir well.
- Let it simmer for at least 10 minutes on a low heat. Stir 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 whole. The fire can now be a bit higher.
- Once the cooking liquid has thickened and a firm consistency has formed, turn off the heat.
- Remove the mixture from the pot and drain any excess liquid 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 need 5 pieces of filo pastry. One 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 upwards to the left or right and form a first triangle.
- Continue folding to the end, keeping the dough tight and sealing any loose ends with some neutral oil.
- Preheat the oven to 180 degrees.
- Bake the briwat in the oven for about 15 minutes at 180 degrees until golden brown.
Tips:
** Finish with icing sugar
** Serve with sweet and sour sauce
** Serve with Moroccan mint tea
Tasty!
Moroccan Spicy Secrets
