Flygande Jacob (“Flying Jacob”)


Sorry for the lack of new recipes lately…there has been a lot on the agenda, and honestly, after migrating all recipes to the new format I was pretty fed up with writing recipes for a while.
Anyhow, I am back with a new recipe for you now, and it feels great!

Right now you are probably thinking what the heck is a “Flygande Jacob”?!
I know…it is a really weird name for a dish but it will all make more sense in a little bit, stay with me. (Truth be told…I think the dish itself is kind of weird too, but it actually works!)

“Flying Jacob” is a classic Swedish chicken casserole invented by a man named Ove Jacobsson, and it spread nation wide after being published in a food magazine (“Allt Om Mat”) back in 1976.
The dish had its glory days during the 1980’s, but still today there are actually lunch restaurants having Flygande Jacob on their menus every now and then(!).
So why the odd name? Well, you see…Ove Jacobsson worked in the air freight industry. It is just as simple as that, he was a “flying Jacob”.

Originally this dish contain cream, peanuts and chili sauce…no worries, I have tweaked it a bit to be Paleo friendly.
It’s also usually served with white rice, so if you are OK with that then go for a little bit of rice. Personally I serve it to cauliflower rice and it works just as good.

Another fun side note is that I am fairly sure the majority of the Swedish Paleo recipe blogs have a version of this dish! (No wonder though…chicken, bacon, bananas, nuts, coconut milk…it is a perfect fit for Paleo blogs, don’t you think?)
I love how Paleo and “real food” is getting more and more popular over here, and there are lots of great recipes and initiatives showing up!!

Here is how to make “Flying Jacob” Paleo style (and if you think it is a strange combination of ingredients, do not let that scare you…as I said in the beginning of the post, it really works!)

Flygande Jacob (“Flying Jacob”)

Prep time10 minutes
Cook time40 minutes
Total time50 minutes
Compliance Paleo, Primal, Whole30
Meal type Lunch, Main Dish
Main ingredient Chicken/Poultry
Region Swedish
A classic Swedish chicken casserole with an odd name...

What you need:

  • 4 boneless chicken breasts (diced)
  • 6oz (180 g) bacon strips (cut into bite size squares)
  • 2 cups (5 dl) coconut milk (whipped)
  • 0.5 cup (1 dl) tomato paste
  • 1 tablespoon chili powder
  • 3.5oz (100 g) cashews
  • 2 bananas (sliced)
  • salt (to taste)
  • pepper (to taste)

What to do:

1Pre-heat the oven to 390F (200C).
2Fry the bacon crispy and put it in a casserole dish.
3Fry the diced chicken in the leftover bacon fat and season with salt and pepper to taste.
Transfer to the casserole dish when done.
4Add the sliced bananas and cashews, then mix everything evenly.
5Mix the chili powder with the tomato paste, and stir it into the whipped coconut milk.
6Pour the whipped coconut milk/tomato paste mix over the ingredients in the casserole dish.
7Put it in the oven for 20 minutes.
Serve with cauliflower rice and a simple salad.


To successfully whip coconut milk you need it to be really cold so the water separates from the fatty milk!
I suggest putting it in the freezer along with the bowl and whisks about 2 hours before whipping it, then open the container and carefully pour out the coconut milk (which will be on the top) until right before it thins out...a greyish tint usually indicates when it's time to stop.

For Whole30 compliance: Make sure there are no banned additives in the bacon (it's hard to find without nitrates, and if that is the case you're better of making this dish post your Whole30).



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  1. This sounds insane…but is probably really delicious! Hahaha. Love it.

  2. How many cans of coconut milk would you need?

    • Strictly Paleo...ish!

      Hi Sam!
      I used one can that was 2 cups (16 fl oz), then of course some of it that you don’t whip get discarded.
      You could double the ingredients for the sauce if you want it even creamier.

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