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 ready-made rotisserie chicken.

Swedish Flying Jacob Casserole


Serves 3-4

2 lbs boneless chicken thighs or breasts
1 1/4 cups whipping cream
5 oz chili sauce
1 Tbs sambal oelek
1/3 lb bacon
1 ripe banana, sliced
1/3 cup 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 chili sauce and sambal oelek. Taste and add more if you would like it a little spicier.

Pour the chili 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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