Season chicken with 3/4 teaspoon of the nutmeg, black pepper, juice from 1 of the oranges and salt, to taste. Marinate for 30 minutes.
Preheat oven to 350 F.
In a large bowl, combine the grated tayer and plantain. Add remaining nutmeg, sugar, juice of the other orange, juice of the lime and 1/2 teaspoon salt. Mix and set aside.
Heat oil. Add chicken pieces and brown.
Add celery and onion. Cook for a few minutes, just until the vegetables are softened.
Add tomato paste and chicken broth as well as bouillon cube, if using. Bring to a boil. Reduce to a simmer and cook for 20 minutes.
Add about 5 tablespoons of the broth from the cooked chicken to the tayer/plantain mixture and mix well.
In a buttered casserole dish, place half of the tayer mix and press down. Add the chicken on top. Spread the rest of the tayer mix on top.