Flying Jacob Oven Baked Chicken Thighs
Experience a taste of Swedish comfort food with a bold twist in this Flying Jacob Oven Baked Chicken Thighs recipe—a delightful fusion of savory and sweet flavors! This unique casserole layers tender boneless, skinless chicken thighs with ripe banana slices, a velvety cream and chili sauce, and crispy bacon crumbles, all baked to perfection. A sprinkle of roasted peanuts lends a satisfying crunch to this quirky yet irresistible dish. Lightly spiced with curry powder and black pepper, it captures a perfect balance of richness and warmth. Serve it over fluffy white rice for a hearty and unforgettable meal the whole family will love. Perfect for weeknight dinners or when you're craving something out of the ordinary, this recipe is as comforting as it is adventurous!
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Recipe Information
Ingredients
- 8 pieces boneless, skinless chicken thighs
- 2 large bananas
- 1 cup heavy cream
- 0.5 cup chili sauce (tomato-based)
- 6 slices bacon
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon curry powder
- 0.5 cup unsalted roasted peanuts
- 2 cups cooked white rice (optional, for serving)
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish large enough to hold all the ingredients.
Season the chicken thighs with salt, pepper, and curry powder on both sides.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Sear the chicken thighs on each side for about 2-3 minutes until lightly browned. Remove from heat and set aside.
Peel and slice the bananas into 1/2-inch thick rounds. Lay the banana slices in an even layer on the bottom of the prepared baking dish.
Place the seared chicken thighs on top of the banana slices.
In a medium bowl, whisk together the heavy cream and chili sauce until well combined. Pour the sauce evenly over the chicken and bananas in the baking dish.
Chop the bacon into small pieces and pan-fry them over medium heat until crisp. Drain on paper towels and sprinkle the crispy bacon over the dish.
Add the roasted peanuts by scattering them over the top of the casserole.
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F or 74°C) and the sauce is bubbling.
Remove from the oven and let the dish rest for 5 minutes before serving. Serve hot with cooked white rice on the side, if desired.
Nutrition Facts
Calories |
1001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 1394 mg | 61% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 14.7 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 62 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1030 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
