These briouats are the kind of snack that never stays a snack. Shredded chicken is warmed with finely diced onion and gentle spices, then folded with chopped toasted almonds for crunch and depth. Wrapped in warqa and fried (or baked) until shatteringly crisp, they beg for something bright alongside. Enter carrot-orange salad: grated carrots slicked with citrus and olive oil, plus a pinch of cumin. Put them together and you have a balanced Moroccan plate: crisp, sweet-savory, and fresh. Serve warm with bread and mint tea
| 300 g cooked chicken, shredded | |
| 1 onion, finely diced | |
| 2 tbsp olive oil | |
| 1 tsp cinnamon, 1/2 tsp ginger, salt, pepper | |
| 60 g toasted almonds, chopped | |
| 1 tbsp honey (optional) | |
| 10–12 warqa/phyllo sheets | |
| Oil for frying (or brush for baking) | |
| Salad: 3 carrots, grated; juice of 1 orange; 1 tbsp olive oil; pinch cumin; salt |
Shredded chicken spiced with onion and cinnamon gets folded into crisp briouats with toasted almonds. Serve with a bright carrot-orange salad for a snack plate that feels balanced, filling, and
| 1. | Cook onion in olive oil about 6 minutes until soft. Add shredded chicken + spices; stir until fragrant. |
| 2. | Fold in almonds (+ honey if using). Let filling cool slightly (hot filling tears pastry). |
| 3. | Cut pastry into strips. Place a spoon of filling, fold into tight triangles. Seal edge with water. |
| 4. | Fry at medium until golden, or bake at 200°C for 12–15 minutes until crisp. |
| 5. | Toss carrot salad and serve alongside. |
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