FLYGANDE JACOB in Swedish
Couldn’t resist the name—and after reading what’s in it, couldn’t resist trying the recipe. The ingredients read like something your visiting bachelor Uncle would fix for his midnight snack, from whatever he found in your kitchen—leftover chicken, some coffee cream, assorted seasonings, chili sauce, bacon and…..bananas! The story goes that in the 1970s a Swedish air freight worker mailed the recipe to a magazine, saying it was easy to make and tastes great. It’s been around ever since. And that’s about all there is to say about it—it’s easy to make and it tastes great! Oh, and kids seem to like it too.
• 2-3 cups cut up chicken—rotisserie chicken, or about 1 lb. cooked parts, cut up
• Italian seasoning
• 2 bananas
• 4 thick cut bacon slices, cooked almost crispy, and cut in half crosswise
• ½ cup Chili Sauce (see Note)
• 1 ½ cup heavy cream, whipped to a soft peak
• ½ cup cocktail peanuts, chopped optional
Preheat oven to 425’. Lightly oil casserole dish, line bottom with cooked chicken pieces and sprinkle with Italian seasoning. Cut bananas in half crosswise, then in half again lengthwise, and layer on top of chicken. Combine cream and chile sauce and pour over chicken and bananas to totally cover. Arrange partially cooked bacon slices on top. Bake for 20 minutes or so, until top is golden brown–watching carefully so it doesn’t get overly dark. Sprinkle peanuts on top, if using. Serve with rice and a salad.
Note: If Chili sauce unavailable, combine catsup, cider vinegar, brown sugar, chili powder, cinnamon and Tabasco—to make ½ cup
The Kitchen Hive