Ecomely

Language

Flygande Jacob: photo of the dish
Illustrative photo: Kr-val — CC BY-SA 3.0, Wikimedia Commons
Meat

Flygande Jacob

Swedish dish combining fried and sautéed chicken, caramelised banana, smoked bacon, cream and peanuts, topped with a spiced cream sauce. Created in the 1950s, it is served at the table as a sociable one-dish meal, sweet and savoury at once.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Nutrition facts

915 kcal per serving

Protein
50.8 g
Carbohydrates
40.3 g
of which sugars
15 g
Fat
58.8 g
of which saturated fat
30.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the chicken into pieces, season with the salt, pepper and paprika, then brown it in butter for 6 to 8 minutes.
  2. Add the lardons and the sliced onion and colour them for a few minutes.
  3. Slice the bananas lengthways and quickly brown them in a pan over medium heat.
  4. In a dish, spread the chicken and lardons, then add the bananas on top.
  5. Mix the crème fraîche, hot sauce and curry, then pour over the dish.
  6. Sprinkle with crushed peanuts and bake at 200 °C for 10 minutes.
  7. Serve with white rice cooked separately.

Variations and tips

Without bacon. Replace the lardons with sautéed mushrooms for a lighter dish.

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Original Ecomely recipe.