Flying Jacob – chicken, banana and peanut bake
A Swedish 1970s classic: chicken, banana and chilli cream baked in the oven, topped with crisp bacon and peanuts. Served with rice and a green salad. For the original version, use a shop-bought roast chicken.
- 45 minTime
- 30 minHands-on
- 4Portions
- ≈ 44 krper portion
- 990kcal per portion
Ingredients for 4 portions
- 600 gChicken breast
- 1 tbspButter
- to tasteSalt
- to tasteBlack pepper
- 140 gBacon
- 3Bananas
- 3 dlDouble cream
- 1 dlChili sauce
- 1 dlPeanuts, salted
On the side
- 3 dlRice
- ½Lettuce
- ½Cucumber
Method
- Heat the oven to 225 °C. Cut the chicken into strips and brown them in the butter in a frying pan over a high heat. Season with salt and pepper and put the chicken in an ovenproof dish.
- Cut the bacon into pieces and fry until crisp in the same pan. Drain on kitchen paper.
- Peel and slice the bananas and lay them over the chicken.
- Whip the cream to soft peaks and fold in the chilli sauce. Spread it over the chicken and bananas.
- Bake in the middle of the oven for about 20 minutes, until golden on top and the chicken is cooked through.
- Bring the rice to the boil with water and salt according to the packet instructions.
- Cook the rice under a lid over a low heat for about 18 minutes.
- Roughly chop the peanuts. Shred the lettuce and slice the cucumber.
- Scatter the bacon and peanuts over the bake and serve with the rice and salad.
The cost is estimated from Swedish grocery prices.
