Semur-Style Australian Chicken Stew with Cinnamon and Cloves

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich, aromatic chicken stew inspired by Indonesian Semur, infused with warm cinnamon and cloves for comforting Australian fusion flavor. This Australian-inspired chicken recipe, ready in about 65 minutes, pairs chicken thighs, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 4 Australian cuisine 380 cal/serving

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Ingredients

6 bone-in, skin removed chicken thighs
2 tbsp vegetable oil
1 large, sliced onion
3 minced garlic cloves
1 tbsp minced ginger
1/4 cup soy sauce
2 tbsp brown sugar
1 whole cinnamon stick
4 whole cloves
2 cups water
1/2 tsp black pepper
2 sliced for garnish green onions
to serve steamed jasmine rice

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 6 chicken thighs skin removed and brown for 4 minutes per side until golden, then remove and set aside.
Step 2: In the same pot, add 1 large sliced onion, 3 minced garlic cloves, and 1 tbsp minced ginger. Sauté for 5 minutes until softened and fragrant.
Step 3: Return chicken to the pot and add 1/4 cup soy sauce, 2 tbsp brown sugar, 1 whole cinnamon stick, and 4 whole cloves. Stir to coat the chicken in the spices.
Step 4: Pour in 2 cups water and season with 1/2 tsp black pepper. Bring to a simmer, cover, and cook on low for 40 minutes until chicken is tender and sauce has thickened.
Step 5: Remove cinnamon stick and cloves before serving. Garnish with 2 sliced green onions and serve hot with steamed jasmine rice.