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Flying Jakob (Flygande Jakob)

This recipe comes from our friend Inger Redelius, who now lives in Sweden. She offered it to us for the first time in Caracas, and it immediately became a family favorite. When visiting the Redelius in Sweden, she made sure to prepare it again, knowing how much you liked it.

Flying Jakob


  • 4 grilled chickens
  • 1 teaspoon Italian Spice Mix
  • 4 – 5 bananas
  • 4 ½ dl whipping cream
  • 2 – 2 ½ dl chili sauce
  • 2 packets bacon
  • 1 dl salted peanuts


  1. Set oven at 425F.
  2. De-bone chickens and put the pieces in a buttered oven dish. Taste the meat, and flavor with salt and pepper, if needed. Sprinkle with the Italian spice.
  3. Peel and cut the bananas, first across and then lengthwise, so that you get 4 pieces out of each. Put them on top of the chicken.
  4. Whip the cream, and mix it with the chili sauce. Spread the cream mixture over the bananas and chicken.
  5. Bake in the oven about 20 minutes.
  6. Meanwhile, cut the bacon in small pieces, and fry it until very crisp.
  7. Sprinkle the bacon and peanuts over the chicken. Serve with white rice, and a fresh salad.

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