UntrainedChef
Flying Jacob - chicken, baked recipe

Flying Jacob

1 hr
2 portions

Sounds weird, tastes incredible. Grilled chicken, banana, bacon, and peanuts baked under a whipped chili cream sauce — this Swedish classic earns its cult status.

Instructions

  1. 1

    Pull the chicken apart — remove the bones and cut the meat into pieces. Skin on is fine.

  2. 2

    Rub a little oil around an ovenproof dish, then lay the chicken pieces in. Sprinkle the oregano over the top.

  3. 3

    Whip the cream until it holds, then fold in the chili ketchup. Spread that sauce evenly over the chicken.

  4. 4

    Peel the bananas and slice them in half lengthways, then lay the pieces on top of the chicken.

  5. 5

    Put the dish in the middle of the oven at 220 °C for about 20 minutes, until the sauce is bubbling and golden brown.

  6. 6

    Meanwhile, cut the bacon into pieces and fry in a little oil in a pan until golden and crispy. Let it drain on some kitchen paper.

  7. 7

    Take the dish out of the oven and scatter the bacon, peanuts, and chopped parsley over the top.

Per average serving

203
Calories
kcal
13.9
Protein
g
0.5
Carbs
g
15.8
Fat
g
0g
Fiber
0g
Sugar
644mg
Sodium

Tips from the kitchen

  • Whip the cream until it just holds soft peaks before folding in the chili ketchup. Go too far and it turns grainy, stop too soon and the sauce runs off the chicken instead of sitting on top.
  • Use a rotisserie chicken if you can. Pulling apart a still slightly warm bird is easier on your hands and the meat comes off the bone cleaner than cold chicken.
  • Fry the bacon while the dish is in the oven, not before. You want it crisp and warm when it hits the top, and the timing lines up perfectly with the 20 minutes of baking.
  • Watch for the sauce going golden and bubbling at the edges around the 20 minute mark. That browning on the cream is where a lot of the flavor lives, so don't pull it the second it's hot.
  • Add the peanuts, bacon, and parsley only after the dish comes out. Bake the peanuts and they go soft, and the whole point is the crunch against the soft banana and sauce.

Ways to vary it

  • If you like more heat, swap part of the chili ketchup for a spoon of sambal oelek or a squeeze of sriracha when you fold the sauce together.
  • Cashews work in place of the peanuts if that's what you have. Roughly chop them so they scatter the same way.
  • A handful of curry powder stirred into the cream sauce is a common twist on this in Sweden, giving it a milder, warmer flavor under the banana.

Storage & leftovers

Keeps in the fridge for up to 3 days in a covered container, though the peanuts and bacon lose their crunch overnight. Reheat in the oven at 180°C for about 15 minutes rather than the microwave, which makes the banana mushy. Freezing isn't great here since the whipped cream sauce splits and the texture goes watery.

What to serve with it

Plain boiled rice is the classic partner, soaking up the chili cream sauce. A simple green salad on the side cuts through the richness.

UC
By Untrained ChefPublished 8 June 2026

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