Semur-Style Braised Chicken with Warm Spices

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken slowly braised in a fragrant Indonesian-inspired semur sauce, showcasing Australian fusion using warm spices and soy-sweetened richness. This australian-inspired chicken ready in about 70 minutes pairs vegetable oil, medium, thinly sliced onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 55 min Serves 4 Australian cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-based pot over medium-high heat. Add 6 boneless, skinless chicken thighs and brown on both sides for about 4 minutes per side until golden. Remove and set aside.
  2. Step 2: In the same pot, add 2 thinly sliced medium onions, sauté for 5 minutes until softened and translucent. Add 4 minced garlic cloves and 2 tsp grated ginger, cooking for 1 minute until fragrant.
  3. Step 3: Stir in 1 cinnamon stick, 2 whole star anise, and 4 whole cloves, toasting the spices with the onion mixture for 2 minutes to release aroma.
  4. Step 4: Return the chicken thighs to the pot and pour over 1/4 cup (60 ml) soy sauce, 3 tbsp brown sugar, and 1 cup (240 ml) water. Season with 1/2 tsp black pepper and bring to a simmer.
  5. Step 5: Cover and reduce heat to low. Braise the chicken gently for 45 minutes, turning the pieces halfway, until the sauce thickens to a glossy consistency and chicken is tender.
  6. Step 6: Remove the whole spices before serving. Garnish with 2 tbsp chopped fresh coriander and serve the semur chicken hot over steamed jasmine rice.

Frequently asked questions

How long does Semur-Style Braised Chicken with Warm Spices take to make?

Total time is about 70 minutes (15 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Semur-Style Braised Chicken with Warm Spices?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Semur-Style Braised Chicken with Warm Spices?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Semur-Style Braised Chicken with Warm Spices for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Semur-Style Braised Chicken with Warm Spices?

Australian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes