Sudanese-style Stuffed Chicken in Banana Leaves

Ingredients

In this Sudanese adaptation of the Thai dish Gai hor bai toey, we incorporate Sudanese spices and ingredients to create a unique flavor profile. The original Thai dish typically uses lemongrass, kaffir lime leaves, and Thai herbs, whereas our Sudanese version incorporates cumin, coriander, and ginger for a warm and earthy taste. Additionally, we stuff the chicken with a mixture of ground peanuts, onions, and garlic, adding a delightful crunch and depth of flavor that is characteristic of Sudanese cuisine. We alse have the original recipe for Gai hor bai toey, so you can check it out.

• 4 chicken breasts 4 chicken breasts
• 2 tablespoons ground peanuts 2 tablespoons ground peanuts
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• Salt, to taste Salt, to taste
• 4 large banana leaves 4 large banana leaves

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 45g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the ground peanuts, chopped onion, minced garlic, ground cumin, ground coriander, ground ginger, and salt.
3. 3.
   Butterfly the chicken breasts by slicing them horizontally, but not all the way through, so they can be opened like a book.
4. 4.
   Spread the peanut mixture evenly on one side of each chicken breast.
5. 5.
   Fold the chicken breasts back together and wrap each one tightly with a banana leaf, securing with kitchen twine if needed.
6. 6.
   Place the wrapped chicken breasts on a baking sheet and bake for 25-30 minutes, or until the chicken is cooked through.
7. 7.
   Remove the chicken from the oven and let it rest for a few minutes before unwrapping.
8. 8.
   Serve the Sudanese-style Stuffed Chicken in Banana Leaves as a main dish, accompanied by Sudanese side dishes and sauces.

Treat your ingredients with care...

• Ground peanuts — Make sure to use unsalted ground peanuts for the best flavor and texture. If you have a peanut allergy, you can substitute with ground almonds or sunflower seeds.

Tips & Tricks

• If you can't find banana leaves, you can use parchment paper as a substitute. However, the aroma and flavor will be slightly different.
• Marinating the chicken in the spice mixture overnight will enhance the flavors even more.
• Serve the Sudanese-style Stuffed Chicken in Banana Leaves with a side of Sudanese tomato salad for a refreshing contrast.

Serving advice

Serve the Sudanese-style Stuffed Chicken in Banana Leaves as a main dish, accompanied by Sudanese side dishes such as Sudanese tomato salad, Sudanese peanut sauce, and Sudanese flatbread.

Presentation advice

To enhance the presentation, unwrap the banana leaves at the table to reveal the beautifully cooked chicken. Garnish with fresh herbs such as cilantro or parsley for a pop of color.