Jacobs Flying Chicken Recipes

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JACOB'S FLYING CHICKEN



Jacob's Flying Chicken image

This is a Norwegian recipe I cut out from a Norwegian magazine, years ago. It is very easy to prepare, and has a unique and wonderful taste, blending curry and bananas. You can use any size grilled chickens, thus the 4-6 servings.

Provided by silly sally

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 -2 grilled chicken
2 -3 bananas
1 -1 1/3 cup whipping cream
1/2 cup chili sauce, mild or hot
1 teaspoon curry powder
1/4 teaspoon salt
crumbled cooked bacon (optional)
pine nuts or cashews, to sprinkle

Steps:

  • Skin and debone chicken (s), and break into bite-size pieces.
  • Put chicken pieces in a lightly greased 9 X 13 pan.
  • Cut peeled bananas in half, vertically.
  • Cut each banana-half again, horizontally.
  • Put bananas on the chicken pieces in the pan.
  • Whip whipping cream, and add chilisauce, salt and curry.
  • Spread the mixture on top of the chicken and bananas.
  • Sprinkle with cashews or pine-nuts.
  • Bake in pre-heated oven at 225 C for 20 minutes.
  • If you want the optional, crumbled bacon, sprinkle over at serving time.

Nutrition Facts : Calories 788.6, Fat 58.1, SaturatedFat 24.2, Cholesterol 256.2, Sodium 529.2, Carbohydrate 20, Fiber 2.5, Sugar 7.8, Protein 46

FLYGANDE JACOB (FLYING JACOB)



Flygande Jacob (Flying Jacob) image

An 'oddball' recipe of Swedish origin that I've adapted slightly. 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.

Provided by evelynathens

Categories     Curries

Time 27m

Yield 4 serving(s)

Number Of Ingredients 13

4 chicken breasts, cut into bite-size pieces
6 ounces bacon, diced
1/2 cup finely-chopped onion
1 1/2 cups heavy cream
1 tablespoon curry powder
2 tablespoons sweet chili sauce (or a hot and spicy ketchup)
1 chicken stock cube
salt and pepper, to taste
2 sliced bananas
1/2 cup chopped dry roasted peanuts
cooked rice
oil (for frying)
rice

Steps:

  • 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 and add the cream; bring to a boil.
  • Reduce heat to a simmer; add curry powder, chili sauce, stock cube and salt and pepper to taste (careful - the stock cube will add salt, too). Gently stir in the sliced bananas and simmer for 5 minutes.
  • Sprinkle over the peanuts and serve over rice.

Nutrition Facts : Calories 986.2, Fat 80.2, SaturatedFat 32.9, Cholesterol 244.2, Sodium 1000.6, Carbohydrate 25.4, Fiber 4.7, Sugar 9.4, Protein 45

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