Slow-Cooked Semur-Style Chicken with Indonesian 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 slow-cooked in a rich Indonesian-inspired spiced soy and clove sauce, reflecting the multicultural flavors found in Australian kitchens. This Australian-inspired chicken recipe, ready in about 80 minutes, pairs chicken thighs, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 65 min Serves 4 Australian cuisine 450 cal/serving

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Ingredients

8 bone-in, skin-on (about 1.5 kg) chicken thighs
2 tbsp vegetable oil
2 medium, thinly sliced onion
4, minced garlic cloves
1 inch piece, grated ginger
2 tsp ground coriander
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/3 cup sweet soy sauce (kecap manis)
2 tbsp light soy sauce
2 tbsp brown sugar
1 1/2 cups water
1 tbsp fresh lime juice
1/4 cup chopped, for garnish fresh cilantro
to serve cooked jasmine rice

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large heavy-based pot over medium heat. Add 8 bone-in, skin-on chicken thighs and brown on all sides, about 4-5 minutes per side. Remove and set aside.
Step 2: In the same pot, add 2 thinly sliced medium onions and sauté for 5 minutes until soft and translucent. Add 4 minced garlic cloves and 1 inch grated ginger, cooking for 1 minute until fragrant.
Step 3: Stir in 2 tsp ground coriander, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves, cooking for 30 seconds to release their aroma.
Step 4: Return the chicken thighs to the pot, then add 1/3 cup sweet soy sauce (kecap manis), 2 tbsp light soy sauce, 2 tbsp brown sugar, and 1 1/2 cups water. Stir gently to combine.
Step 5: Bring to a simmer, cover the pot, reduce heat to low, and cook for 45 minutes until the chicken is tender and the sauce has thickened slightly.
Step 6: Remove the lid, increase heat to medium, and cook uncovered for an additional 10 minutes to reduce the sauce further.
Step 7: Stir in 1 tbsp fresh lime juice, garnish with 1/4 cup chopped fresh cilantro, and serve immediately over steamed jasmine rice for a flavorful meal.