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The Hirshon Surinamese Chicken and Potato Casserole - Pom

The Hirshon Surinamese Chicken and Potato Casserole – Pom


  • Total Time: 0 hours

Ingredients

Scale
  • Chicken Filling:
  • 6 tablespoons olive oil, divided
  • 2 small onions, roughly chopped (about 2½ cups)
  • ¾ lb skinless, boneless chicken breasts, cut into 2-inch chunks
  • ¼ lb chicken apple sausage, sliced (optional, use chicken breast if you prefer to leave it out)
  • 2 teaspoons salt
  • 1 teaspoon freshly ground white pepper
  • 2 cups tomatoes, chopped
  • 2 cups homemade or low-salt chicken stock
  • 1 tablespoon tomato puree
  • ½ cup coconut milk
  • Juice and zest of 2 large oranges
  • Juice and zest of 1 small lime (key limes are perfect)
  • 1 tablespoon coconut sugar (highly preferred – substitute light brown sugar if unavailable)
  • 1 teaspoon freshly-ground allspice
  • 1 teaspoon freshly-ground nutmeg
  • ¼ cup piccalilli or spicy relish (traditional in the Hindu version of the recipe, optional for this version but TFD likes it with)
  • 1 tablespoon Maggi seasoning (optional but TFD prefers with)
  • 1 cup chopped flat-leaf parsley (about 1 large bunch)
  • ***
  • Grated Potato Topping:
  • 1 pound russet potatoes, peeled and grated
  • 1 white onion, peeled and grated (optional, but helps keep the potato from oxidizing)
  • 3 eggs
  • 1 teaspoon paprika powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt

Instructions

  1. Step 1 – Pre-Cook Onions and Chicken:
  2. 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
  3. Next, heat 2 tablespoons of your olive oil in a large wok or saucepan over medium-high heat.
  4. As the oil reaches its smoke point (but doesn’t hit it!), add in your onions and stir around.
  5. Cook your onions for 5-6 minutes as they turn translucent, then take a slotted spatula to remove them from the saucepan for now.
  6. Drain the orange juice from your mixing bowl of chicken, then add your chicken (and chicken sausage, if using) into the same wok/saucepan with two more tablespoons of olive oil and salt and pepper
  7. Sear your chicken for 2-3 minutes each side as the outside starts to brown.
  8. As your chicken browns (but it doesn’t yet have to be fully cooked), add back in your onions as well as your chopped tomatoes, chicken stock and tomato puree. Stir well.
  9. Next, add in your coconut milk, orange and lime juice, piccalilli, Maggi, sugar, allspice and nutmeg into the pan. Again, stir well.
  10. Finally, add in some freshly chopped parsley and take the pan off of direct heat. Stir the parsley in well, then transfer the entire mixture into a nonstick (or pre-oiled) casserole dish.
  11. ***
  12. Create and Layer Pom Crust:
  13. Start by preheating your oven to 375 degrees Fahrenheit.
  14. Next, begin grating your peeled potatoes into a large mixing bowl. If you’re grating an onion as well, grate it interchangeably with your potato so that they mix well together.
  15. Add in your eggs, paprika powder, pepper and salt and mix thoroughly. In cases like this, using your hands might be easiest.
  16. Once your 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.
  17. 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.
  18. Serve your pom with rice or stir fried green beans
  • Prep Time: 0 hours
  • Cook Time: 0 hours
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