Flamed Chicken Briouat

Ingredients

• 6 sheets phyllo dough
• 2 cups cooked chicken, shredded
• 1 medium onion, finely chopped
• 1 teaspoon ground cumin
• 2 tablespoons brandy
• 3 tablespoons olive oil

Instructions

1. 1

   In a skillet, heat 1 tbsp olive oil over medium. Add the 1 chopped onion and cook until soft, about 5 minutes.

2. 2

   Stir in the 2 cups shredded chicken and 1 tsp cumin. Cook until heated through, about 3 minutes. Remove from heat.

3. 3

   Pour the 2 tbsp brandy over the chicken and carefully ignite with a long lighter. Let flames subside, then set filling aside.

4. 4

   Lay 1 phyllo sheet on a work surface, brush with olive oil. Place a spoonful of filling near one corner, fold into a triangle, and continue folding to the end. Repeat with remaining sheets.

5. 5

   Heat remaining oil in a skillet over medium. Fry triangles until golden and crisp, about 3 minutes per side. Serve hot.

Tools you’ll need

• skillet
• long lighter
• pastry brush

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