Mix the chicken with the spices and oils in a heavy-bottomed pot. Cover the chicken, and cook over medium to medium-high heat, stirring occasionally, for about one hour, or until the chicken is very tender and falls off the bones. Do not add water, and be careful not to burn the chicken.

When the chicken is cooked, transfer it to a plate to cool slightly. Continue cooking the onions and sauce in the pot for another 10 to 15 minutes, or until the onions form a mass and the liquids are reduced to oils. Add the chopped cilantro and remove from the sauce from the heat.

While the chicken is still warm, pick the meat from the bones, breaking it into small one-inch pieces. Add the sauce to the chicken, and stir to coat the meat well. (At this point, the filling can be refrigerated for up to a day until you're ready to fold the briouats.)

Fold the briouats. Briouats can be folded into cylinders or triangles.

To fold cylinders as shown from warqa or phyllo dough, cut the dough into long strips about four inches wide. Brush the bottom half of the dough with melted butter. Place a large tablespoon or two of filling towards the bottom of the dough. Fold the two long sides of the dough into the center to partially cover the filling. Fold the bottom edge of the dough up over the filling to fully enclose it. Roll the folded dough up like a rug, sealing the edge of the dough to the roll with a little egg yolk.

To fold large cylinders from square spring roll wrappers, place the wrapper so that it forms a diamond shape in front of you. Add two to three tablespoons of filling towards the bottom of the dough. Fold the bottom of the dough up around the filling, and then fold the right and left sides of the dough into the center so that the edges are straight and parallel. Roll up the dough like a rug, sealing the top edge of the dough to the roll with a little egg yolk.