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A slice of pom a chicken and root vegetable casserole
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Pom (Chicken and Root Vegetable Casserole)

The national dish of Suriname
Course Main Course
Cuisine surinamese
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 8
Calories 322kcal
Author Darlene at International Cuisine

Ingredients

Chicken Filling

  • 6 tablespoons olive oil divided
  • 2 small onions diced
  • 1 lb. skinless boneless chicken breasts cut into 2-inch chunks
  • 2 teaspoons salt
  • 1 teaspoon white pepper ground
  • 2 cups tomatoes chopped
  • 2 cups chicken stock
  • 1 tablespoon tomato puree
  • 1/2 cup coconut milk
  • 2 oranges juice and zest of
  • 1 tablespoon coconut sugar
  • 1 teaspoon allspice ground
  • 1 teaspoon nutmeg ground
  • 1/4 cup piccalilli or spicy relish
  • 2 tablespoons sambal oelek or to taste
  • 1 cup flat-leaf parsley chopped

Grated Potato or Pomtajer Topping

  • 1 pound russet potatoes peeled and grated
  • 1 white onion peeled and grated
  • 3 eggs
  • 1 teaspoon paprika powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt

Instructions

Cook Onions and Chicken

  • Take the juice of one orange, a dash of salt and your chicken pieces into a mixing bowl. Massage the salt and citrus juice into the chicken, then let sit for several minutes while you tend to your onions
  • Heat 2 tablespoons of olive oil in a large wok or saucepan over medium-high heat.
  • Add in your onions and stir.
  • Cook the onions for 5-6 minutes as they turn translucent, then take a slotted spatula to remove them. Set aside
  • Drain the orange juice from the mixing bowl of chicken, then add your chicken into the same wok/saucepan with two more tablespoons of olive oil, salt and pepper
  • Sear your chicken for 2-3 minutes each side as the outside starts to brown.

Prepare Your Pom Filling

  • As the chicken browns, add back in the onions as well as the chopped tomatoes, chicken stock and tomato purée. Stir well.
  • Next, add in the coconut milk, orange juice, piccalilli (or relish), sambal, sugar, allspice and nutmeg into the pan. Stir well.
  • Add in some freshly chopped parsley and take the pan off of direct heat. Stir, then transfer the entire mixture into a nonstick (or oiled) casserole dish.

Make and Layer Pom Crust

  • Start by preheating your oven to 375 degrees Fahrenheit.
  • Next, begin grating the peeled potatoes and onion into a large mixing bowl. Stir to combine.
  • Add in eggs, paprika powder, salt and pepper. Mix thoroughly. Feel free to use your hands.
  • Once the potatoes are well mixed and coated in eggs and spices, carefully spread the grated mixture over top of your casserole dish. You want to cover every possible square inch of surface area so that the chicken is encapsulated in the casserole dish.
  • Place your pom in the oven and bake for 45 minutes or until your potato crust is golden brown and has a nice crunch to it.
  • Serve pom with some stir fried green beans or just enjoy it on its own.

Nutrition

Calories: 322kcal | Carbohydrates: 24g | Protein: 18g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 99mg | Sodium: 1063mg | Potassium: 812mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1255IU | Vitamin C: 39mg | Calcium: 60mg | Iron: 2mg