Jacobs Flying Chicken Recipes

Steps:

• Cook the chicken together with the bacon and onion until the chicken is no longer translucent and beginning to brown (about 10-12 minutes); drain off any excess fat and add the cream; bring to a boil.
• Reduce heat to a simmer; add curry powder, chili sauce, stock cube and salt and pepper to taste (careful - the stock cube will add salt, too). Gently stir in the sliced bananas and simmer for 5 minutes.
• Sprinkle over the peanuts and serve over rice.

Steps:

• Skin and debone chicken (s), and break into bite-size pieces.
• Put chicken pieces in a lightly greased 9 X 13 pan.
• Cut peeled bananas in half, vertically.
• Cut each banana-half again, horizontally.
• Put bananas on the chicken pieces in the pan.
• Whip whipping cream, and add chilisauce, salt and curry.
• Spread the mixture on top of the chicken and bananas.
• Sprinkle with cashews or pine-nuts.
• Bake in pre-heated oven at 225 C for 20 minutes.
• If you want the optional, crumbled bacon, sprinkle over at serving time.

Steps:

• Turn your oven on 430°F (225°C).
• I use a kitchen paper towel to tap dry the chicken before i put it into a hot non stick skillet which may go into the oven later.
• Fry the chicken tights over medium heat, turning occasionally until browned on all sides, about 10 minutes.
• Blend the spices and stir into sour cream.
• Cut the banana into 1 to 2 inch big pieces and put over the chicken.
• Pur the spiced sour cream mixture over and put in oven for 25 minutes.
• In the meanwhile cook rice according to directions (i use 4 cups of water for 2 cups of rice).
• Simmer the green beans with a bottom fill of water until tender.
• Sprinkle the cooked rice with thyme and serve to your Jacob.