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Food Fare: Swedish RecipesFlygande Jacob

Chicken & Banana Casserole

In a skillet, cook chicken with the bacon and onion until chicken begins to brown, about ten to twelve minutes. Drain off excess fat. Add the heavy cream; bring mixture to a boil. Reduce heat to simmer; add curry powder, chili sauce, chicken bouillon cube and salt and black pepper to taste. Gently stir in sliced bananas; simmer for five minutes. Transfer to a serving platter over hot-cooked white rice; sprinkle with chopped peanuts and serve.

 

Suggestion: Serve with a green salad.

 

Culinary Note: Flygande Jacob (Flying Jacob) was invented by Swedish air-freight worker Ove Jacobsson; the recipe first appeared in a 1976 issue of the cooking magazine Allt om Mat.

 

*Flygande Jacob with rice and green salad image (C) Krister Valtonen (2008). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license. Permission is granted to copy, distribute and/or modify image under the terms of the GNU Free Documentation License, Version 1.2 or any later version published by the Free Software Foundation.

 

Related Link:

Food Fare Culinary Collection: Swedish Koket

 


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