Semur Ayam Medan
One of my favorite food is semur ayam, and it has been so since I was just a little kid. I grew up in Medan before moving to the capital city when I was twelve.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 skin on bone in chicken thighs (or 6-8 drumsticks)
- 2 teaspoon lime juice
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 tablespoon oil
- 50 gram shallot (Indonesian: bawang merah), or onion, thinly sliced
- 1 tomato, thinly sliced
- 3-5 dried red chilies, seeded
- 5 cloves (Indonesian: cengkeh)
- 1 inch cinnamon stick (Indonesian: kayu manis)
- 3/4 teaspoon ground nutmeg (Indonesian: bubuk pala)
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 6 tablespoon Indonesian sweet soy sauce (Indonesian: kecap manis)
- 1 can (400 ml) coconut milk
- 4 cloves garlic
- 10 gram candlenuts (Indonesian: kemiri), or macadamia nuts
- 1 inch ginger
Instructions
- 1
Marinate chicken thighs with lime juice, salt, and ground pepper for 15 minutes.
- 2
Heat oil in a large skillet over medium high heat. Once hot, add chicken thighs, skin side down, and cook until the skin is crispy and golden brown. Flip, and cook until the non-skin side is also golden brown. Remove from the skillet. (*)
- 3
Add sliced shallot and cook until translucent. Add spice paste and sliced tomato, cook until fragrant.
- 4
Return the chicken to the skillet, along with chilies, cloves, and cinnamon stick. Season with ground nutmeg, salt, ground pepper, and kecap manis. Mix well.
- 5
Stir in coconut milk. Reduce heat to medium. Once it boils, quickly reduce heat further to medium-low. Simmer until the sauce is reduced by halved and appears rather thick.
- 6
Turn off heat, transfer to a serving plate and serve with steamed white rice.