Preparation

Step 1: Prepare the chicken/salt meat filling

Boil the salt meat in water for 10 minutes. Drain and cut into small pieces.
Add 2 tablespoons of sunflower oil to the pan and fry the salted meat.
In the meantime, chop off the end of the drumstick legs and add the chicken to the salt meat
Brown the chicken slightly until it starts to brown.
Add the onion, a good dash of white pepper, sea salt (not too much because the salt meat also releases salt), celery and tomatoes. Mix well and cook for a while.

Step 2: Add the pomtayer base

Add the tomato puree, piccalilli, sugar and orange juice to the chicken/salt meat filling. Mix well and cook for a while.
Remove the chicken and keep aside.
Finally, add the Pomtajer to the vegetable mixture and stir everything well until it has an even orange color.
Taste the mixture and add a herb stock cube for flavor if necessary.

Step 3: Prepare the pom in the oven

Cover the bottom of the roasting tin with half of the Tajer mixture.
Divide the chicken pieces over this layer.
Cover the chicken with the other half of the Tajer mixture.
Place the roasting pan in the middle of the oven and let the pom cook for a maximum of 2 hours. Note: check after 1.5 hours whether the Pom is not becoming too dark.

Step 4: Serve the pom

All recipes