Surinamese Pomtajer-Inspired Chicken Bake

Ingredients

• 1 1/4 lb boneless chicken thighs, cut into chunks
• 2 lb taro, cassava, or potato, peeled and finely grated
• 1 cup orange juice
• 3 tbsp butter or neutral oil, divided
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 2 celery stalks, finely diced
• 1 small red bell pepper, diced
• 1 tsp dried thyme and 1 tsp ground nutmeg
• 1/2 cup chicken broth
• 1 lemon, half juiced and half cut into wedges
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Heat the oven to 375F (190C) and butter a deep baking dish.
2. Peel and grate the root vegetable finely. If using taro, wear gloves or work under running water, since the raw sap irritates skin.
3. Season the chicken and brown it in 1 tablespoon of the butter in a skillet over medium-high heat for 6 minutes, then lift it out.
4. Add the onion, celery, and bell pepper to the pan and cook for 8 minutes until soft, then add the garlic, thyme, and nutmeg for 30 seconds.
5. Mix the grated root vegetable with the orange juice, lemon juice, broth, the cooked vegetables, and 1 1/2 teaspoons salt. It should be loose and wet, like a thick batter.
6. Keep it wet. Grated taro and cassava absorb an enormous amount of liquid as they bake, and a stiff mixture turns into a dry, crumbly brick.
7. Spread half the mixture in the dish, arrange the chicken over it, then cover with the rest and dot with the remaining butter.
8. Bake for 60 to 70 minutes, until the top is deep golden and set and a knife slides into the centre with no resistance. Rest 10 minutes and serve with the herbs and lemon wedges.

Allergen note: Contains dairy.

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