Baked Chicken, Almond and Cinnamon Briouats

Baked Chicken, Almond and Cinnamon Briouats : Crispy little triangles in the Moroccan tradition, filled with chicken, almonds and cinnamon. Baked rather than fried, they are light and can be made ahead.

• 6 servings
• Preparation 30 min
• Cooking 20 min
• Total 50 min
• Level medium
• Devices TM7 · TM6 · TM5

Ingredients : baked chicken almond

• 10 brick pastry sheets (or phyllo sheets)
• 300 g chicken breast, cut into pieces
• 1 onion
• 50 g blanched almonds
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1 pinch of saffron
• 20 g olive oil
• 1 tbsp chopped parsley
• 40 g melted butter

Preparation : baked chicken almond

1. Put the almonds in the bowl and roughly crush them, then set aside. 4 secspeed 5
2. Put the onion in the bowl and chop. 4 secspeed 5
3. Add the oil, chicken, spices and salt, then cook gently. 12 min100°Cspeed 1reverse
4. Add the almonds and parsley, then mix briefly. 10 secspeed 3reverse
5. Preheat the oven to 190°C (375°F). Cut the pastry sheets into strips, spoon on some filling and fold into triangles.
6. Brush with melted butter and bake for 15 to 20 minutes at 190°C (375°F).

Storage: 2 days in the refrigerator.

You can make this dish stress free with simple ingredients. Allow about 50 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.