Pom (Surinamese chicken casserole)
I'd been hesitant to try this until a former colleague of mine brought pom rolls to work as a birthday treat instead of the obligatory cake. To my own surprise, I loved it! I got the recipe from another colleague, made some minor adjustments and now make this on a regular basis. It freezes well too, so I divide it into single portions with some rice and veggies for busy days.
What you need (approx. 8 servings):
1kg grated tayerroot, thawed (frozen, sold at exotic grocery stores)
400g chicken breast in strips
0,5 jar piccalilly
1 small can tomato puree
1 tomato, cut in cubes
1 medium onion, diced
2 cloves of garlic, pressed
2 stalks of celery
juice of 2 oranges, or 1 glass of orange juice
1 glass of water
1 chicken stock cube
1 tbsp sugar
1 tsp allspice
sambal oelek (chili paste) to taste
oil + knob of butter
Heat the oil and butter, and fry the chicken until golden brown. Add onion, garlic and sambal oelek, and sautée until the onion is translucent. Add orange juice, water, allspice, tomato, puree, stock cube and celery and let simmer for approx. 25mins.
Pre-heat the oven at 200C.
In a bowl, mix the sugar and piccalilli with the grated tayerroot. Take the chicken out of the sauce and mix the sauce gradually with the tayer mixture.
Grease a casserole dish and pour in half the tayer mixture. Spread the chicken evenly over the tayer mixture and cover with the rest of the tayer mixture.
Cover the dish with aluminium foil and bake for at least 1 hour. Take off the foil and bake for at least another half hour until the top is brown and set.
Serve with rice and stir-fried green beans (yardlong beans or 'kouseband') or on a white roll (‘broodje pom’)