Slow-Cooked Semur-Style Chicken with Australian Spices

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 drafted and published.

Tender chicken thighs braised slowly in a fragrant Indonesian-inspired semur sauce featuring Australian native spices, perfect served with steamed rice. This Australian-inspired chicken recipe, ready in about 75 minutes, pairs chicken thighs bone-in, skin on, vegetable oil, shallots 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.

Prep: 15 min Cook: 60 min Serves 6 Australian cuisine 350 cal/serving

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Ingredients

6 pieces (about 1.2 kg) chicken thighs bone-in, skin on
2 tbsp vegetable oil
4 finely sliced shallots
3 minced garlic cloves
1 tbsp grated ginger
1 (5 cm) cinnamon stick
3 whole cloves
2 whole star anise
1/4 cup sweet soy sauce (kecap manis)
2 tbsp brown sugar
1 cup chicken stock
1 tsp salt
1/2 tsp black pepper
1/4 cup chopped (for garnish) fresh coriander leaves

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large heavy-based pot over medium heat. Add 6 chicken thighs skin side down and sear for 5-6 minutes until golden brown. Flip and brown the other side for 3 minutes. Remove chicken and set aside.
Step 2: In the same pot, add 4 finely sliced shallots, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 4 minutes until softened and aromatic.
Step 3: Stir in 1 cinnamon stick, 3 whole cloves, and 2 star anise, cooking for 1 minute until fragrant.
Step 4: Pour in 1/4 cup sweet soy sauce (kecap manis), 2 tbsp brown sugar, and 1 cup chicken stock. Stir to combine and bring to a simmer.
Step 5: Return the chicken thighs to the pot, skin side up. Season with 1 tsp salt and 1/2 tsp black pepper. Cover and reduce heat to low, simmering gently for 45 minutes until chicken is tender and sauce has thickened.
Step 6: Remove whole spices before serving. Garnish with 1/4 cup chopped fresh coriander leaves and serve hot with steamed jasmine rice.