Recipes Magazine

Flygande Jacob - Flying Jacob - WHB #275

By Brii
pink 20 mar 2011this is the sunset we had this evening, spring is definitively on it's way! :-DDD
Flygande Jacob - Flying Jacob
The dish was invented by Ove Jacobsson who worked in the air freight industry, hence the name. The recipe was first published in Allt om mat in 1976.

flygande jacob - flying jacob
serves 4
  • 4 chicken breast, cut into bite-size pieces, or chicken tights
  • 6 ounces bacon, diced
  • 1/2 cup finely-chopped onion
  • 1 1/2 cups heavy cream
  • 1 cup of fresh pressed orange juice*
  • 1 tablespoon curry powder(or more)
  • 1 tablespoon vegetalble stock cube
  • salt and pepper, to taste
  • 2 sliced banans
  • 1/2 cup chopped dry roasted peanuts

  • flygande jacob - flying jacob
  • Cook the chicken together with the bacon and onion until the chicken is no longer translucent and beginning to brown (about 10-12 minutes); drain off any excess fat.
  • transfer to a pan that can go in the oven-
  • mix the cream with curry powder, soya, salt and pepper
  • add the sliced banana, and the chopped nuts over the chicken and pour over the flavored cream.
  • bake in oven 225° for 15min
  • serve with steamed rice

  • flygande jacob - flying jacob
    * the orange juice is not in the original recipe.thank's Evelyn for the translation

    Flygande Jacob - Flying Jacob - WHB #275
    Chris from Mele Cotte is hosting this edition of WHBthank's toKalyn di Kalyn's KitchenHaalo, Cook (almost) anything at least oncewho have given my the chance toorganize the Italian version of WHB!

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