Semur-Style Braised Chicken with Indonesian Spices

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Tender chicken slowly braised in a rich Indonesian-inspired soy and spice sauce, infused with cinnamon and nutmeg flavors. This Australian-inspired chicken recipe, ready in about 65 minutes, pairs bone-in chicken thighs, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 6 pieces (about 900 g) bone-in chicken thighs
• 2 tbsp vegetable oil
• 1 large, thinly sliced onion
• 4, minced garlic cloves
• 3, thinly sliced shallots
• 1 tsp ground coriander
• 1/2 tsp ground nutmeg
• 1 stick or 1 tsp ground ground cinnamon
• 1/4 cup (60 ml) sweet soy sauce (kecap manis)
• 2 tbsp light soy sauce
• 1 tbsp brown sugar
• 1 cup (240 ml) water
• 3 fresh kaffir lime leaves
• 1 tsp salt
• 1/2 tsp black pepper
• to serve cooked jasmine rice

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 1 large thinly sliced onion, 4 minced garlic cloves, and 3 thinly sliced shallots. Sauté for 5 minutes until fragrant and softened.
2. Step 2: Add 1 tsp ground coriander, 1/2 tsp ground nutmeg, and 1 tsp ground cinnamon (or 1 cinnamon stick). Stir for 1 minute to toast the spices.
3. Step 3: Brown 6 bone-in chicken thighs in the pot for 6-8 minutes, turning occasionally until golden on all sides.
4. Step 4: Pour in 1/4 cup sweet soy sauce (kecap manis), 2 tbsp light soy sauce, 1 tbsp brown sugar, and 1 cup water. Add 3 fresh kaffir lime leaves, 1 tsp salt, and 1/2 tsp black pepper.
5. Step 5: Bring to a simmer, cover partially, and reduce heat to low. Braise chicken gently for 40 minutes, turning once halfway, until meat is tender and sauce thickens to a rich glaze.
6. Step 6: Remove lime leaves before serving. Serve the semur chicken hot with steamed jasmine rice for a comforting Australian-Indonesian fusion meal.