Slow-Cooked Semur Chicken with Indonesian Spices

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken slowly braised in a fragrant Indonesian-inspired soy and spice sauce, perfect for a comforting Australian dinner with a Southeast Asian twist. This australian-inspired chicken ready in about 70 minutes pairs vegetable oil, large, thinly sliced yellow onion, minced garlic cloves 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.

Prep: 15 min Cook: 55 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-based pot over medium-high heat. Add 6 chicken thighs skin-side down and brown for 5-6 minutes until golden and crisp, then flip and brown the other side for 3 minutes. Remove chicken and set aside.
  2. Step 2: In the same pot, add 1 large thinly sliced yellow onion and sauté for 5 minutes until soft and translucent.
  3. Step 3: Add 4 minced garlic cloves and 1 tbsp grated fresh ginger, stirring for 1 minute until fragrant.
  4. Step 4: Stir in 2 tsp ground coriander, 1 tsp ground nutmeg, and 1/2 tsp ground cloves, cooking for 30 seconds to bloom the spices.
  5. Step 5: Return chicken to the pot and pour in 1/3 cup soy sauce, 2 tbsp brown sugar, and 1 cup water. Add 1 cinnamon stick and 2 bay leaves.
  6. Step 6: Bring to a gentle simmer, cover with a lid, reduce heat to low, and cook for 45 minutes until chicken is tender and sauce is thickened.
  7. Step 7: Season with 1/2 tsp black pepper and remove cinnamon stick and bay leaves.
  8. Step 8: Garnish with 2 tbsp chopped fresh cilantro before serving over steamed rice.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Semur Chicken with Indonesian 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 Slow-Cooked Semur 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 Slow-Cooked Semur 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 Slow-Cooked Semur Chicken with Indonesian 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 Slow-Cooked Semur 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.

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