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.
Yields12 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins
12 tartlets
For the filling
1tbspolive oil
1small onion, finely chopped
2clovesgarlic, minced
1cupcooked shredded chicken (rotisserie works well
1tspground cumin
½tspground cinnamon
½tspground coriander
¼tspcayenne or harissa paste (optional, for heat)
Salt & pepper, to taste
1tbsplemon juice
2tbspchopped fresh parsley or cilantro
For the tartlet shells
1sheet puff pastry or 12 mini tartlet shells
1egg (for egg wash)
Yogurt drizzle
¼cupplain Greek yogurt
1tbsplemon juice
1tbspchopped mint
Salt, to taste
Preheat Oven
1
Preheat your oven to 375°F (190°C).
Make the Filling
2
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.
Prepare Tart Shells
3
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.
Fill & Bake
4
Spoon the chicken mixture into each tartlet. Bake for another 10–12 minutes until golden brown and crisp.
Make Yogurt Sauce
5
Combine yogurt, lemon juice, mint, and a pinch of salt. Stir until smooth.
Garnish & Serve
6
Drizzle with yogurt sauce and sprinkle with extra herbs. Serve warm or room temp
Ingredients
12 tartlets
For the filling
1tbspolive oil
1small onion, finely chopped
2clovesgarlic, minced
1cupcooked shredded chicken (rotisserie works well
1tspground cumin
½tspground cinnamon
½tspground coriander
¼tspcayenne or harissa paste (optional, for heat)
Salt & pepper, to taste
1tbsplemon juice
2tbspchopped fresh parsley or cilantro
For the tartlet shells
1sheet puff pastry or 12 mini tartlet shells
1egg (for egg wash)
Yogurt drizzle
¼cupplain Greek yogurt
1tbsplemon juice
1tbspchopped mint
Salt, to taste
Directions
Preheat Oven
1
Preheat your oven to 375°F (190°C).
Make the Filling
2
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.
Prepare Tart Shells
3
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.
Fill & Bake
4
Spoon the chicken mixture into each tartlet. Bake for another 10–12 minutes until golden brown and crisp.
Make Yogurt Sauce
5
Combine yogurt, lemon juice, mint, and a pinch of salt. Stir until smooth.
Garnish & Serve
6
Drizzle with yogurt sauce and sprinkle with extra herbs. Serve warm or room temp
