Swedish Flying Jacob Casserole

A Swedish classic from the 1980s that is perfect for the Omnia. If you want to keep things simple and save time, you can use a grilled/roast chicken.

Swedish Flying Jacob Casserole


Serves 3-4

800 g boneless chicken thighs or fillets
300 ml double cream
150 ml chilli sauce
1 Tbs sambal oelek
140 g bacon
1 ripe banana, sliced
100 g peanuts
Salt and black pepper

Fry the bacon, remove from the pan and save the grease for the chicken.

Slice the chicken into strips, sprinkle with salt and brown in the bacon grease. Season with pepper. The meat does not have to be cooked through because it will finish cooking in the Omnia.

Grease the Omnia Pan. Arrange the chicken around the pan. Crumble the bacon and add to the chicken, reserving a little to garnish. Add the banana slices and sprinkle the peanuts on top.

Gently whisk the cream until it just starts to get fluffy. Fold in the chilli sauce and sambal oelek. Taste and add more if you would like it a little spicier.

Pour the chilli cream over everything in the Omnia Pan.

Bake at medium heat for about 20 minutes.

Garnish with the rest of the bacon and more peanuts if you like. Serve with rice.

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