Surinamese Pom-Inspired Chicken Bake

Ingredients

• 10 oz boneless skinless chicken thighs, diced
• 1 tbsp olive oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 celery stalk, diced
• 1/2 red bell pepper, diced
• 1 tbsp tomato paste
• 1/2 cup low-sodium chicken broth
• 1 tbsp orange juice
• 12 oz frozen grated cassava, thawed
• 1 large egg, beaten
• 2 tbsp chopped parsley
• 1/2 tsp ground turmeric
• Kosher salt and black pepper

Steps

1. Heat oven to 375°F. Heat olive oil in an oven-safe skillet and cook onion, celery, bell pepper and garlic until softened.
2. Add chicken, tomato paste, broth and orange juice. Simmer until chicken reaches 165°F and the liquid is reduced slightly.
3. Mix cassava with egg, parsley, turmeric, salt and pepper in a bowl until evenly combined.
4. Spread cassava mixture over the chicken filling, leaving a small border so steam can escape.
5. Bake until the topping is set and golden, 25 to 30 minutes. Rest 5 minutes before spooning onto plates.

Allergen note: Contains egg. Check frozen cassava and broth for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.