Flying Jacob Casserole – Flygande Jacob


  • 2 whole chicken breasts (472g)
  • 1 medium zucchini/courgette (196 g), peeled and trimmed
  • 1 teaspoon (5 ml/ 4.3 g) banana extract
  • 8-10 drops of liquid stevia (optional), or to taste
  • 4 slices bacon (104 g)
  • 1/4 cup (59 ml/ 40g) onion, chopped
  • 1/2 cup (118 ml/ 122.5 g) plain tomato sauce
  • 1 tablespoon (15 ml/ 14.94 g) apple cider vinegar
  • 1/2 teaspoon (2 ml/ 1.25 g) chili powder
  • 1/2 teaspoon (2 ml/ 1.42 g) fresh garlic, minced
  • 1/2 teaspoon (2ml/ 3.04 g) salt
  • 1 tablespoon (15 ml/ 6.3 g) curry powder
  • 3/4 cup (177 ml/ 178.5 g) heavy cream, whipped
  • 1/2 cup (118 ml/ 72g) roasted peanuts, chopped


Stove-top: Boil two whole chicken breasts in water until cooked. Let cool. Shred or chop.

Remove the green skin from a zucchini/courgette with a peeler, and cut it into large chunks. Cook the zucchini/courgette in boiling water until tender, approximately 5-10 minutes (depending on the size of the pieces), checking the chunks and draining them from the water when they are tender. Process the cooked zucchini/courgette in a food processor, or mash them by hand in bowl to get a banana like consistency. Drain any extra water made from this process to ensure preferred consistency. Add the banana flavoring and liquid stevia (optional) to taste, and once the zucchini/courgette has a sufficient banana flavor and texture, set it aside.

Preheat the oven to 425F/220C/ Gas Mark 7. Cook the bacon in a medium to large skillet over medium-high heat to preference. Set aside to cool. Cook the onion in the bacon fat until translucent. Break up the bacon slices and add them to the onions. Add the shredded chicken breast, tomato sauce, vinegar, liquid stevia, chili powder, garlic, salt, and curry powder. Stir in the banana flavored zucchini. Finally, gently stir in the whipped heavy cream. Pour the mixture into an appropriately sized baking dish and cook for 10-15 minutes. This dish is delicious with cauliflower rice, or over zoodles (zucchini/courgette noodles). Smaklig måltid!

Base recipe makes 6 servings of 202 g/ 7.1 oz a piece.

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About This Recipe

This is a curiously delicious creation of Sweden. Created by a gentleman named Jacob (ergo the dishes' name!) who worked in the air freight industry, the original dish is a casserole of chicken, banana, peanuts and curry. The ingredients may sound like a crazy mix- but let me tell you- it's crazy good! I had to get pretty creative myself to find substitutions to create the tastes and textures of this dish without losing its one-of-a-kind appeal. If you question this flavor combination, be brave- and you'll be glad that you were!!

Note: If you are peanut free- feel free to replace the peanuts with almonds. If you are dairy-free, replace the heavy cream with coconut milk, skipping the step of whipping it.

(Due to the type of recipe, ingredients within this recipe cannot be divide for only two servings. Therefore, unlike our standard recipes, this recipe will produce more than 2 servings. This means a shopping list including this recipe will have extra ingredients if you adjust the menu serving size. Feel free to freeze the extras to be enjoyed at a later time!)

Recipe Macros per Serving

Protein: 24.78 gram(s)

Carbs: 6.33 gram(s)

Fiber: 2.51 gram(s)

Fat: 26.5 gram(s)

Calories: 357.46

Net Carbs: 3.82 gram(s)