Semur-Style Slow-Cooked Chicken with Indonesian Spices
Australian take on Indonesian semur chicken, slow-cooked in a rich, aromatic soy and spice sauce perfect for comforting dinners. This australian-inspired chicken ready in about 75 minutes pairs (about 1.2 kg) bone-in chicken thighs, vegetable oil, large onion, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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 1.2 kg) bone-in chicken thighs
- 2 tbsp vegetable oil
- 1 large onion, thinly sliced
- 4 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 1/3 cup (80 ml) sweet soy sauce (kecap manis)
- 2 tbsp light soy sauce
- 4 whole cloves
- 1 (3-inch) cinnamon stick
- 2 pieces star anise
- 2 tbsp brown sugar
- 1 cup (240 ml) water
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 6 bone-in chicken thighs and brown on all sides for 5-7 minutes until golden. Remove and set aside.
- Step 2: In the same pot, add 1 thinly sliced large onion and sauté for 5 minutes until soft and translucent. Add 4 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant.
- Step 3: Return the browned chicken to the pot. Stir in 1/3 cup sweet soy sauce, 2 tablespoons light soy sauce, 4 whole cloves, 1 cinnamon stick, 2 star anise, 2 tablespoons brown sugar, 1 cup water, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Step 4: Bring the mixture to a simmer, then reduce heat to low, cover, and cook gently for 45 minutes to 1 hour until the chicken is tender and the sauce has thickened slightly.
- Step 5: Remove whole spices before serving. Garnish with 2 tablespoons chopped fresh cilantro. Serve hot with steamed rice or crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Semur-Style Slow-Cooked Chicken with Indonesian Spices take to make?
Total time is about 75 minutes (15 min prep + 60 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 Slow-Cooked Chicken with Indonesian 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 Slow-Cooked Chicken with Indonesian 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 Slow-Cooked Chicken with Indonesian Spices for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Cooked Chicken with Indonesian 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.
