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Flygande Jacob – Swedish chicken, banana and peanut bake

Flygande Jacob – Swedish chicken, banana and peanut bake

Sweden's cult 1970s bake: chicken and banana under a creamy chilli-curry sauce, topped with crisp bacon and peanuts, lightened up and served with brown rice and salad.

40 min
total
4
people
639
calories per serving

Per serving

45 g
Protein
66 g
Carbs
20 g
Fat

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Ingredients

4
  • 600 g
    White chicken
  • 2 pc
    Banana (peeled)
  • 40 g
    Peanut
  • 60 g
    Bacon strip
  • 120 g
    crème fraîche
  • 100 ml
    Semi-skimmed milk
  • 40 g
    Ketchup
  • 1 tbsp
    Red chili sauce
  • 1 tsp
    Ground curry
  • 240 g
    Brown rice
  • 150 g
    Mixed salad greens
  • 2 pc
    Round tomato
  • 0.5 pc
    Cucumber
  • 0.3 tsp
    Salt

Allergens

peanutsmilk
Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/3

  1. Start the brown rice. Lay the chicken pieces in a dish, season lightly and top with sliced banana.

  2. Mix the crème fraîche, milk, ketchup, chilli sauce and curry, pour over and bake 20–25 minutes at 225 °C.

  3. Meanwhile crisp the bacon in a dry pan and chop it; scatter over the dish with the peanuts. Serve with the rice and salad.

Chef's tips

  • •The name honours its inventor, Ove Jacobsson, who worked in air freight.

Storage

Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.

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