These Moroccan Chicken Tartlets offer a delightful fusion of aromatic spices tucked inside crisp, golden tart shells. Infused with cumin, cinnamon, and harissa, and finished with a tangy yogurt drizzle, they’re perfect as a refined appetizer or party canapé.
Preheat your oven to 375°F (190°C).
In a skillet, heat olive oil. Sauté onion until soft, about 3–4 minutes.
Add garlic, cumin, cinnamon, coriander, and cayenne. Stir for 30 seconds.
Add shredded chicken and lemon juice. Mix well. Season with salt and pepper.
Stir in fresh parsley or cilantro. Remove from heat.
Cut puff pastry into 12 rounds to fit a mini muffin tin. Gently press into the tin.
Prick the bottom with a fork, brush edges with egg wash.
Pre-bake for 5–6 minutes until lightly golden.
Spoon the chicken mixture into each tartlet. Bake for another 10–12 minutes until golden brown and crisp.
Combine yogurt, lemon juice, mint, and a pinch of salt. Stir until smooth.
Drizzle with yogurt sauce and sprinkle with extra herbs. Serve warm or room temp
Ingredients
Directions
Preheat your oven to 375°F (190°C).
In a skillet, heat olive oil. Sauté onion until soft, about 3–4 minutes.
Add garlic, cumin, cinnamon, coriander, and cayenne. Stir for 30 seconds.
Add shredded chicken and lemon juice. Mix well. Season with salt and pepper.
Stir in fresh parsley or cilantro. Remove from heat.
Cut puff pastry into 12 rounds to fit a mini muffin tin. Gently press into the tin.
Prick the bottom with a fork, brush edges with egg wash.
Pre-bake for 5–6 minutes until lightly golden.
Spoon the chicken mixture into each tartlet. Bake for another 10–12 minutes until golden brown and crisp.
Combine yogurt, lemon juice, mint, and a pinch of salt. Stir until smooth.
Drizzle with yogurt sauce and sprinkle with extra herbs. Serve warm or room temp