Flying Jacob – Roast Chicken, Peanuts, and Banana with a Spiced Cream Sauce

By Culiora

Flying Jacob (Flygande Jakob) is a classic 1970s Swedish crossover dish combining roast chicken and bananas with a spiced chili cream sauce. Baked until bubbly and finished with crispy bacon and salted peanuts, it strikes the perfect balance of sweet, salty, and smoky flavors.

• Servings: 4
• Prep time: 15 min
• Cook time: 25 min
• Total time: 40 min

Ingredients

• 1 pcs rotisserie chicken (approx. 800-900 g whole chicken, meat picked and shredded)
• 140 g bacon, chopped
• 2 pcs bananas, sliced diagonally
• 3 dl heavy cream
• 1 dl chili sauce (Heinz style)
• 1 tsp Italian salad seasoning (or curry powder)
• 1/2 tsp salt
• 2 krm freshly ground black pepper
• 1 dl roasted and salted peanuts

Instructions

1. Preheat the oven to 225 °C (conventional heat).
2. Remove and discard the skin and bones from the rotisserie chicken. Shred or cut the meat into bite-sized pieces and spread evenly over the bottom of a baking dish (approx. 20x30 cm).
3. Peel the bananas and slice them diagonally into about 1 cm thick pieces. Arrange the banana slices on top of the chicken.
4. Heat a dry skillet over medium-high heat and fry the chopped bacon until crisp and golden, about 5-6 minutes. Drain on paper towels.
5. Lightly whip the cream in a bowl until soft-to-medium peaks form. Gently fold in the chili sauce, salad seasoning, salt, and freshly ground black pepper until thoroughly combined.
6. Spread the chili cream evenly over the chicken and bananas in the baking dish, covering them completely.
7. Bake in the center of the oven for 15-20 minutes, until the sauce is bubbling vigorously and the top is lightly browned.
8. Remove from the oven and top immediately with the crispy bacon and salted peanuts just before serving. Serve at once with freshly cooked rice and a crisp green salad.