Flying Jacob
8
1h
225°C
45 min
Credit: traditional Cuisine: Sweden
1 kg chicken
140g bacon
3 bananas
2 dl (200 ml) ketchup
1.5 – 2 tsp chilli powder
5 dl (500 ml) double cream
1.5 dl (150 ml) peanuts
Shred the chicken and bacon. Fry them and put in an oven dish. Cut the bananas and put on top of the meat with the peanuts.
Mix the ketchup and chilli with the cream and whisk lightly. Pour over the rest of the ingredients. Bake in oven 225°C, 15 minutes.
Serve with rice.
Flying Jacob is named after its creator Ove Jacobsson. The recipe was first published in the food magazine “Allt om mat” in 1976.
Flying Jacob
