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Ingredients

2 Tablespoons Afia pure corn oil
500g boneless, skinless Chicken breast, roughly chopped
1  Tablespoons Tomato paste
2 Teaspoons ground Cumin
1  Teaspoons paprika
½ Teaspoons Afia Onion powder
½ Teaspoons ground Ginger
2  Garlic cloves, minced
¼  white Onion, finely diced
½  cup  pistachios, chopped + for garnish
100 ml Afia pure corn oil (for greasing the phyllo)
15  sheets of phyllo dough, thawed and cut in half
1  cup  Gruyere cheese, shredded
½  cup Parmesan cheese, shredded
1 Teaspoons Salt
½ Teaspoons Black Pepper

How to prepare

  • Preheat oven to 180c. Line a 9”x13”, rimmed sheet pans with parchment and set aside.
  • Place a large skillet over medium heat and add 1 tbsp oil. Once oil is hot add chopped chicken and sauté, breaking up with a wooden spoon. Add tomato paste, 2 tbsp water, cumin, onion powder, paprika, and ginger and season with salt and black pepper.
  • Continue to sauté until tomato paste and spices have been evenly incorporated and the chicken has just browned. Transfer mixture to a plate and place skillet back over medium heat.
  • Add remaining oil to skillet followed by garlic and onion. Sauté mixture until onions become slightly translucent, 6 to 7 minutes. Add chicken mixture back to skillet and stir together with garlic and onions. Lightly season with salt and black pepper, stir together and remove from heat.
  • Brush oil onto parchment and layer 5 sheets of phyllo dough into baking pan, brushing oil between each layer. Sprinkle ¼ cup crushed pistachio over the fifth layer of phyllo and top with half gruyere cheese. Evenly spoon half chicken mixture over the shredded gruyere and top with half of the Parmesan.
  • Top chicken and cheese mixture with 5 more sheets of phyllo, brushing butter between each layer. Repeat steps 6 and 7 with remaining nuts, cheese and chicken mixture and finish baklava with remaining 5 sheets of phyllo, brushing oil between each layer.
  • Cut 1-inch strips into baklava, in a diagonal pattern each way. Sprinkle some crushed pistachios and grated Parmesan over the top and bake for about 30 to 35 minutes or until golden brown.
  • Remove baklava from oven and cool for 10 to 15 minutes. Serve.

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