A pessimist would say that Ramadan is about not eating. As a loud and proud optimist, I would say it is all about indulging in your favourite foods!
Yes, traditionally Muslims fast during the holy month of Ramadan as a way to clear one’s mind and body to attempt to move closer to God… but after the fast it is a foodie paradise!
When we break our fast with iftar, we savour luxurious dates, delectable harira soup, tasty classic Moroccan specialities like fried dough and pancakes that we dip in fragrant honey and much, much more. These are some of our best dishes and we typically only unveil them for Ramadan, which makes this holy month something that all Moroccans eagerly await, the arduousness of the fast, notwithstanding.
Yet, one could say – as per the maxim ‘distance makes the heart grow fonder’ – that the fast actually makes our Ramadan delicacies taste even better when we can finally feast on them after sundown!
This is particularly the case with the dish without which Ramadan simply wouldn’t be Ramadan: my delicate and succulent chicken briwats!
Some of my fondest memories as a girl back in Morocco include me – during the Ramadan fast – in the kitchen with the other women working throughout the day to prepare chicken and prawn briwats. It is exhausting business, particularly when one is fasting – but it is all worth it in the end as the reward is amazing!
Of course Zayane customers know all about briwats after having tried them at our award winning restaurant and reading about them on one of our recent blogs. As such, my son and co-Head Chef Joe and I would like to give thanks for your loyalty by showing you how to make another classic Moroccan briwat recipe at home – our recipe for chicken briwats. Of course, if you have somehow never tried a briwats, stop whatever you are doing now, make this recipe and enjoy its wonder-inducing deliciousness. If you celebrate Ramadan, my recipe for chicken briwats will go a long way to spice up your own iftar with friends and family, particularly when paired with my recipe for harira soup!
So here it is – my recipe for light and delicious chicken briwats.
Best of luck creating your very own briwats in your own kitchens, and if you have any questions, reach out to me at Zayane or on social media.
Recipe for Chicken Briwats
- 1 whole chicken
- 2 medium onions finely chopped
- garlic as desired finely chopped
- 1 bunch of parsley and coriander finely chopped
- lemon juice as desired
- 1 tbsp freshly ginger grated
- saffron (put in hot water before use) or
- turmeric if saffron is not available
- 1/2 tsp cumin
- 1 tbsp mustard powder
- salt and pepper to taste
- 2 preserved lemons (use skin only)
- olives red or green as desired
- 1/2 cup of olive oil
- spring roll pastry
- 1beaten egg
- Before cooking, marinate chicken in the spices and garlic for at least 2 hours in the fridge.
- Place onions, chicken, marinade juices and herbs in the tagine (or pan) and add olives, preserved lemons and 1 cup of water.
- Cook on low heat for one hour.
- Once cooked, shred the chicken off the bone and reserve the sauce for later.
- Take one spring roll sheet and cover the rest with a damp cloth. Cut into
three rectangles. Use one at the time and cover the other two as they dry
- Put one tbsp of the shredded chicken with a bit of the reserved sauce to moisten the chicken in one corner of the pastryand fold the pastry over it (to make a triangle) keep rolling and tuckingand then glue the end with the egg wash. You will end up with a samosashape. You could also shape it as a spring roll.
- Deep fry until golden brown or bake in oven at 180 degrees Celsius for 5-