Flying Jacob (in Swedish Flygende Jacob)

When I was in Sweden in November 2012 and was served this extremely popular Swedish dish.
I wrinkled my nose at the look of the ingredients and thought “who can eat a mixture of
chicken, bananas, bacon, cream, salted peanuts, chilli ketchup and rice?”
I was very sceptical with my first helping, but believe it or not, this dish was actually
very nice, so nice that I will share it with you my readers.
I was told that every household in Sweden has its own variation; and this is the one I was served.

Flying Jacob

Prep Time: 10 minutes
Cook Time: 20 minutes

  • 280g sliced bacon
  • ½ roasted chicken
  • 200-250ml of single cream
  • 150ml Heinz Hot Chilli Ketchup or use “Ketchup and a dash of liquid Chilli sauce”
  • 3 large bananas – cut into 6 pieces (once lengthways; 3 times across)
  • 100g salted peanuts
  1. Cook the bacon while the oven is preheating. See Perfect Bacon
  2. Preheat the oven to 220° C
  3. Debone the chicken and tear the meat into coarse pieces and spread evenly in a large oven dish.
  4. Spread the banana pieces evenly over the chicken
  5. Fry the bacon until crisp, remove from the pan and set aside on kitchen paper. Break into small pieces.
  6. De-glaze the pan with the cream and the chilli sauce, stir for 1 minute
  7. Pour the sauce over the dish of chicken and bananas.
  8. Place in the oven and cook for 20-25 minutes. (no cover needed)
  9. Serve with rice and 1 dish each of nuts and bacon and possibly a side salad.

It was originally created by Swedish Air Freight worker Ove Jacobsson, who published it in the Swedish cooking magazine, “Allt om Mat” in the sixties.

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