The Flying Jacob, or Flygande Jakob, is a dish that immediately reminds Swedes of the 1980s. Ove Jacobsson, an air freight worker, was asked to make a quick dish for a potluck in Stockholm, and he created a casserole that includes chicken, cream, chili sauce, bacon, roasted peanuts and bananas. Yes, bananas. It’s best served with rice.
This recipe comes from the Heritage Inspiration Station at Café 1325, at Avera McKennan Hospital and University Health Center.
Flying Jacob (Flygande Jakob)
Serves: 4
Ingredients
- 4 boneless, skinless chicken thighs, cooked and shredded
- Italian seasoning, to taste
- 2 bananas, cut lengthwise and halved
- 1¼ cups heavy cream
- ⅓ cup chili sauce (such as Heinz brand)
- 5 ounces bacon, cut into small pieces
- ½ cup peanuts
Instructions
- Preheat oven to 435 degrees F.
- Spread meat evenly in a glass casserole pan and sprinkle generously with Italian seasoning.
- Arrange banana pieces with cuts facing upwards atop the meat.
- Using a stand mixer, whip the cream until stiff peaks are formed.
- Stir in the chili sauce, then layer evenly over the chicken and bananas.
- Bake until nicely caramelized, about 25-30 minutes.
- Meanwhile, fry the bacon until crisp; drain on paper towels.
- Remove the casserole from the oven and let sit 10 minutes.
- Sprinkle bacon and peanuts on top; best enjoyed with a side of basmati or jasmine rice.
Nutrition Facts per Serving:
- Calories: 606
- Protein: 29.8g
- Carbohydrate: 39.8g
- Saturated Fat: 13.4g
- Cholesterol: 157.4mg
- Sodium: 1,024mg
- Dietary Fiber: 8.8g
- Fat: 39.4g
- Trans fats: 0g
Source: Café 1325, Avera McKennan Hospital and University Health Center
