Tom wanted to eat one of our chickens tonight, and I wanted to try this unusual Swedish recipe.
I roasted our chicken and then let it cool. I fried some of our bacon. I skipped the mushrooms since Tom doesn’t like them. I mixed the cream, creme fraiche and chili sauce. I took all the chicken off of the carcass and cut it into bites. They went into the pan and the sauce went on top. I sliced the banana on top and then put the bacon on.
This “gratinated” for 10 minutes and I added the peanuts and cooked for 5 more minutes. I also made rice for Tom, and I fried riced cauliflower in the leftover bacon grease for me. Here is the Flygande Jakob coming out of the oven.
And here it is on my plate. I mixed the rhubarb cordial with gin and tonic. This was suggested but did not seem very Swedish but tasted better than with vodka.
This meal was surprisingly great. I had seconds. Unusual but yummy use for our chickens.
Now that’s an assortment of ingredients/flavors I would NEVER have thought to put together! (And bananas don’t sound like a traditional Swedish ingredient!)
I never would have thought so either but I was intrigued enough to try it. Per Wikipedia it was created by Ove Jacobsson and first published in a Swedish cooking magazine Allt om mat in 1976.
I agree with Michelle! That’s really an unusual combination of ingredients!!! I’m not sure I’ll try it. Do you think you’ll make it again?
I will make it again. It is tasty and unusual. As long as our cholesterol levels are OK.