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Caribbean

Surinamese Chicken Pom

Surinamese chicken pom baked with tangy pomtajer, chicken, tomato, citrus, and warm spices.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Surinamese Chicken Pom

1 hr 25 mintotal

55 min hands-on30 min hands-off

Prep 25 min · Cook 30 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Oven, Stovetop.

Pom spends about 30 minutes baking so the grated root layer sets and browns lightly around the chicken.

Method

  1. Preheat the oven to 180°C.

  2. Season Chicken Thigh with 0.25 tsp Salt and Ground Black Pepper.

  3. Heat Cooking Oil in a pan and brown the chicken for 5 to 6 minutes.

    5–6 min

  4. Add Onion and Garlic, then cook for 3 minutes.

    3 min

  5. Stir in Tomato Puree, Brown Sugar, and half of the Sour Orange Juice, then simmer for 5 minutes.

    5 min

  6. Mix grated Pomtajer with Orange Juice, remaining Sour Orange Juice, Nutmeg Powder, and remaining Salt.

  7. Spread half of the Pomtajer mixture in a baking dish, add the chicken filling, and cover with the remaining Pomtajer mixture.

  8. Bake for 45 to 50 minutes, until the top is lightly browned and the pom is set.

    45–50 min

  9. Rest for 10 minutes before slicing.

    10 min

How to tell it's done

Pom should slice cleanly, with a lightly browned top and a tangy, savory chicken filling.

Getting it right

Tip

The pomtajer layer should be moist but not watery before baking; squeeze out extra liquid if needed.

What to serve it with

Serve warm with rice, salad, or pickled cucumber.

Common mistakes

The pom is wet and will not slice cleanly.
Squeeze excess liquid from the grated root and bake until the top is lightly browned and the centre is set. A watery root layer collapses when cut.

Substitutions

  • Pomtajer — Use grated tannia or malanga only if Pomtajer is unavailable, noting it is an adaptation.
  • Sour Orange Juice — Use a mix of Orange Juice and Lemon Juice if Sour Orange Juice is unavailable.

Storing and reheating

Refrigerate chicken pom for up to 3 days and reheat covered in the oven until hot. Freezing is not recommended for best texture because the root layer softens after thawing.