Flygande Jacob (Swedish Chicken, Banana & Peanut Bake)

Name: Flygande Jacob (Swedish Chicken, Banana & Peanut Bake)
Total time: 50 min
Yield: 5 servings
Cuisine: Scandinavian
Ingredients: 2 lb chicken breasts, in thin strips; 4 oz bacon, chopped; 2 bananas, sliced; 1¼ cups heavy cream; ½ cup salted roasted peanuts, chopped; 1½ cups jasmine or long-grain rice; 1 tbsp oil; 7 tbsp ketchup-style chili sauce (like Heinz); 1 tsp curry powder; salt; pepper

DinnerScandinavian50 minServes 5815 kcal53 g protein

Sweden's cult-favorite 1970s casserole: strips of chicken and bacon baked in a tangy chili-cream sauce under sliced bananas, showered with salted peanuts and served over rice. Strange on paper, wildly good.

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Ingredients

2 lb chicken breasts, in thin strips
4 oz bacon, chopped
2 bananas, sliced
1¼ cups heavy cream
½ cup salted roasted peanuts, chopped
1½ cups jasmine or long-grain rice

From your pantry: 1 tbsp oil, 7 tbsp ketchup-style chili sauce (like Heinz), 1 tsp curry powder, salt, pepper.

Instructions

Heat the oven to 425°F and start the rice.
Heat the oil in a large skillet over medium-high and brown the chicken strips in batches, 4 to 5 minutes, seasoning with salt and pepper. Transfer to a 9x13-inch baking dish.
Cook the bacon in the same pan until crisp, about 4 minutes, and scatter it over the chicken. Arrange the banana slices on top.
Whisk the cream with the chili sauce, curry powder, ½ tsp salt and pepper and pour it evenly over the dish.
Bake until bubbling and lightly browned and the chicken is cooked through, about 20 minutes. Scatter with the peanuts and serve over rice.

Tip: Use a sweet-tangy bottled chili sauce, not hot sauce; 6 tbsp ketchup plus 1 tsp sriracha and a splash of vinegar is a good stand-in. Rotisserie chicken works too: skip browning and bake 15 minutes.