Moroccan Chicken Tartlets

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.

12 tartlets

For the filling

1 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup cooked shredded chicken (rotisserie works well

1 tsp ground cumin

½ tsp ground cinnamon

½ tsp ground coriander

¼ tsp cayenne or harissa paste (optional, for heat)

Salt & pepper, to taste

1 tbsp lemon juice

2 tbsp chopped fresh parsley or cilantro

For the tartlet shells

1 sheet puff pastry or 12 mini tartlet shells

1 egg (for egg wash)

Yogurt drizzle

¼ cup plain Greek yogurt

1 tbsp lemon juice

1 tbsp chopped mint

Salt, to taste

Preheat Oven

Preheat your oven to 375°F (190°C).

Make the Filling

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

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

Spoon the chicken mixture into each tartlet. Bake for another 10–12 minutes until golden brown and crisp.

Make Yogurt Sauce

Combine yogurt, lemon juice, mint, and a pinch of salt. Stir until smooth.

Garnish & Serve

Drizzle with yogurt sauce and sprinkle with extra herbs. Serve warm or room temp

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