Pom (Surinamese Chicken and Tayer Casserole)
In short: A baked casserole of grated tayer root, orange juice and seasoned chicken, cooked until golden and sliceable, the party dish of Suriname. It takes about 2 h 55 min in total and makes 8 servings.
- Prep
- 50 min
- Cook
- 2 h 5 min
- Total
- 2 h 55 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 350 kcal
Pom is the dish Surinamese families make for birthdays, weddings and holiday gatherings, and it is just as popular among Surinamese communities in the Netherlands. Grated tayer, a starchy root related to taro, is mixed with orange juice and layered around seasoned chicken, then baked until the top is crusty and golden. The texture is soft and slightly sticky inside, and the flavor is savory with a citrus note. Serve it in squares, hot or warm.
Instructions
- Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Heat the oil in a large pot over medium-high heat and brown the chicken in two batches, about 4 minutes per side. Set it aside.
- In the same pot, cook the onion, garlic and celery for 5 minutes. Add the tomatoes, thyme and the whole pepper, and cook for 5 minutes more.
- Return the chicken to the pot, add the water, cover and simmer for 20 minutes, until the chicken is nearly cooked and the sauce is thick. Remove the thyme stems and the pepper, then cool for 15 minutes.
- Heat the oven to 190°C (375°F) and grease a 23 x 33 cm (9 x 13 in) baking dish.
- Wearing gloves, because raw tayer can irritate the skin, finely grate the peeled root. Toss it at once with the orange juice, lime juice, oil, salt, nutmeg and pepper so it does not darken.
- Press half of the tayer mixture into the dish. Arrange the chicken on top in one layer and spoon over the sauce. Cover with the remaining tayer and smooth the top.
- Cover with foil and bake for 45 minutes. Uncover and bake for 30 to 40 minutes more, until the top is deep golden and crusty and the chicken reaches 74°C (165°F) near the bone.
- Rest for 15 minutes so the pom firms up. Cut into squares and serve hot with a crisp salad and hot sauce.
Tips
- Tayer is also called malanga, yautía or tannia. Look for it in Latin or Caribbean markets, and if you cannot find it, use half taro and half russet potato.
- Grate the root last and mix it with the juices straight away. Cooked tayer is safe to eat, but never taste it raw, because it irritates the mouth.
Questions and answers
What can I use instead of tayer for pom?
Malanga or yautía is the closest match, and taro also works. A half-and-half mix of taro and potato gives a good texture when tayer is hard to find.
Can I make pom ahead of time?
Yes. Bake it a day ahead, cool, cover and refrigerate. Reheat covered at 160°C (325°F) for 25 minutes, then uncover for 5 minutes to crisp the top.
Can pom be frozen?
Yes, in portions for up to 2 months. Thaw overnight in the fridge and reheat covered at 160°C (325°F) until hot in the center.
How long does it take to make Pom (Surinamese Chicken and Tayer Casserole)?
About 2 h 55 min in total: 50 min of preparation and 2 h 5 min of cooking.
How many calories are in Pom (Surinamese Chicken and Tayer Casserole)?
About 350 kcal per serving, with 18 g of protein, 40 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 350 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 40 g |
| Fat | 13 g |
| Fiber | 5 g |
| Sugar | 4 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
