Editorial: Kockums JernverkPublished: 2026-11-06

Flygande Jacob – Swedish chicken, banana and peanut bake

Name: Flygande Jacob – Swedish chicken, banana and peanut bake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Swedish
Ingredients: 1 roast chicken (about 1 kg) or 600 g cooked chicken; 140 g smoked streaky bacon; 3 bananas; 300 ml double cream; 100 ml mild tomato-based chilli sauce; 1 tsp curry powder; Salt and black pepper; 60 g salted roasted peanuts; Boiled rice and green salad, to serve

Serves 4 · 40 minutes · Baking tin

The Swedish 1970s classic of chicken, banana and bacon in a creamy chilli sauce, topped with salted peanuts. In the enamelled steel baking tin the sauce bubbles evenly and browns lightly on top.

Flygande Jacob, or Flying Jacob, is a Swedish oven bake from the 1970s of cooked chicken, banana and crisp bacon in a sauce of whipped cream, chilli sauce and a little curry powder. Bake it in a hot oven until bubbling and add the peanuts just before serving so they stay crunchy.

Flygande Jacob with a lightly browned chilli cream sauce, chicken, banana, bacon and peanuts in a black rectangular enamelled steel baking tin

Ingredients

Serves 4

1 roast chicken (about 1 kg) or 600 g cooked chicken
140 g smoked streaky bacon
3 bananas
300 ml double cream
100 ml mild tomato-based chilli sauce
1 tsp curry powder
Salt and black pepper
60 g salted roasted peanuts
Boiled rice and green salad, to serve

Method

Heat the oven to 225 °C. Cut the bacon into pieces and fry until crisp in a frying pan. Drain on kitchen paper.
Pull the meat off the chicken and tear it into bite-sized pieces. Spread it in the baking tin and season lightly with salt and pepper.
Slice the bananas and scatter them and the bacon over the chicken.
Whip the cream to soft peaks. Fold in the chilli sauce and curry powder and spread the sauce evenly over the tin.
Bake in the middle of the oven for about 20 minutes until bubbling and lightly browned.
Roughly chop the peanuts and scatter them over just before serving. Serve with rice and green salad.

Why it works

The black enamel picks up the heat of a hot oven quickly, so the cream bubbles and browns in 20 minutes without drying out the chicken. The tin goes straight to the table and is easy to wash, as the sauce doesn't stick to the smooth enamel.