Recipe courtesy of Beaver Choice

Flying Jacob

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 30 min
  • Cook: 40 min
  • Yield: 1 serving
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1/2 cup chili sauce

1/2 cup creme fraiche

2 tablespoons all-purpose flour

2 teaspoons sambal oelek (chili sauce)

1 teaspoon curry powder

2 chicken thighs, baked and cut into pieces

1 banana, sliced into 4 pieces

Salted peanuts 

Serving suggestions: Couscous, dill mashed potatoes, green salad


  1. Preheat the oven to 350 degrees F.
  2. Mix together the chili sauce, creme fraiche, flour, sambal and curry powder. 
  3. Place the chicken in a baking dish and top with the banana pieces. Sprinkle with peanuts, and then pour over the sauce. 
  4. Bake for 35 to 40 minutes. Serve with couscous, dill mashed potatoes and green salad.

Cook’s Note

For a gluten-free version, substitute potato starch or corn starch for the flour.