A golden-brown casserole with spiced chicken tucked between soft layers of pomtayer. Orange and lemon keep the filling fresh, while the top develops a firm, lightly toasted crust in the oven.
Pom gets its distinctive texture from pomtayer: grated tayer root that turns soft and holds together as it bakes. In Dutch shops, it is often sold frozen. It’s best to thaw the pomtayer in the refrigerator and drain off any liquid that has been released. The root itself has a fairly neutral flavor, so citrus, stock and the spiced chicken are important for a well-balanced casserole. Orange adds a mild, fruity acidity; a little lemon makes it brighter without overpowering the tayer.
The chicken filling should be juicy and well seasoned, not watery. Onion, garlic and tomato make a savory base, while celery and nutmeg add extra depth. Brown the chicken first, then let it cook gently with the tomato until tender. This gives the filling flavor before it disappears between the layers. Salted beef is an optional addition, not a requirement: rinse it well and cook it separately to reduce the saltiness. Taste the filling before adding extra salt.
The layers are what make pom distinctive: pomtayer on the bottom and top, with the chicken in between. Keep the top layer even and smooth it out so the heat cooks it at roughly the same rate all over. A roomy baking dish helps the pom cook evenly. The top should be deep golden brown and the center firm but still moist; too little moisture makes the tayer dry, while a wet filling can leave the layers mushy. A splash of stock and citrus mixed into the pomtayer helps keep the center soft.
Serve the pom warm, cut into sturdy pieces after letting it rest briefly. A fresh salad or some pickled cucumber goes well with it and balances the hearty casserole. You can refrigerate leftovers, covered, within two hours and keep them for up to two days. Reheat them in the oven until the center is piping hot too; add a small splash of stock if the pom seems dry as it reheats. Don’t leave a large baking dish at room temperature for long.
Preheat the oven to 180 °C. Grease a baking dish about 20 × 30 cm. If using salted beef, rinse it and simmer gently in plenty of water for 20 minutes. Drain and finely chop the meat.
Heat the oil in a large frying pan. Brown the chicken all over in batches. Add the onion, garlic and celery and cook for 3 minutes. Stir in the tomatoes and cook for another 2 minutes.
Pour 100 ml of the chicken stock into the pan. Add the salted beef if using. Cover and simmer the chicken gently for 18–20 minutes. Remove the lid and, if needed, simmer for a few more minutes to reduce any excess liquid. Season with black pepper and add salt only at the end.
In a bowl, mix the thawed pomtayer with the remaining 50 ml stock, orange juice, lemon juice, melted butter and nutmeg. Taste and add a little salt if needed.
Spread about half of the pomtayer over the bottom of the baking dish. Spoon the chicken filling on top and spread it into an even layer. Cover with the remaining pomtayer and smooth the top.
Bake the pom for 75–85 minutes, until the top is deep golden brown and the center is firm and piping hot. Let the dish rest for 10 minutes before cutting the pom into pieces.
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