A 1970's chicken dish with much less unclear origins than the omnipresent Jansson's Temptation.
“Flying Jacob” makes a comeback
Do you remember the dish “Flygande Jacob” from the 1970’s? It was a hugely popular dish to serve friends and families in Sweden back in the day. The name came from the originator of the dish, Ove Jacobsson (who worked in the air freight industry) and the recipe was first published in 1976.
(Just in case you're curious about Janssons Frestelse
here's what Professor Jan Öjvind Swan has to say about the dish: A 'must' on the Swedish smorgasbord table
(serving 8-10 people)
4 grilled chickens
1 1/3 cup heavy cream
1 cup chili sauce (the spicier version of ketchup)
200 g bacon
½ cup peanuts
Preheat oven to 437 F.
Remove the bones from the chicken and put the chicken pieces in an oven-safe dish. Salt and pepper.
Peel the bananas and cut them first across and then lengthwise, so that you get four pieces out of each banana. Put the banana pieces on top of the chicken.
Beat the cream and mix with the chili sauce.
Spread the mixture on top of the chicken and banana. Bake in oven for 20 minutes.
Meanwhile, cut the bacon in smaller pieces and fry until crisp.
Put the bacon pieces and the peanuts on top of the baked chicken. Serve with rice and a salad.