Ajam Smoor (Indonesian Braised Chicken)

Ingredients

• 900 g Chicken thighs (Cut into pieces)
• 3 Yellow onions (Chopped)
• 3 cloves Garlic (Finely chopped)
• 50 ml Kecap manis
• 2 tbsp Soy sauce
• 2 tbsp White wine vinegar or rice vinegar (Use either white wine vinegar or rice vinegar)
• 25 g Brown sugar (Sukrin Gold)
• 0.5 tsp Freshly grated nutmeg
• 1 Cinnamon stick
• 3 Cloves
• 1 Bay leaf
• 150 ml Water
• Salt (To taste)
• Black pepper (To taste)
• Thickener (allesbinder) (Optional, to thicken the sauce; amount not specified)
• White rice or basmati rice (For serving; amount not specified)
• Pickled cucumber (For serving; amount not specified)
• Seroendeng (For serving; amount not specified)

Steps

1. 1

   Spread the chopped onions across the bottom of the slow cooker.

2. 2

   Season the chicken pieces with salt and pepper, then place them in the slow cooker over the onions.

3. 3

   Add the chopped garlic and freshly grated nutmeg to the slow cooker.

4. 4

   In a bowl, mix the kecap manis, soy sauce, vinegar, brown sugar, and water.

5. 5

   Pour the sauce mixture over the chicken in the slow cooker.

6. 6

   Add the cinnamon stick, cloves, and bay leaf. If desired, place the spices in a spice infuser or tea ball.

7. 7

   Cover and cook on the slow cooker LOW setting for 4 hours.

8. 8

   If desired, thicken the sauce with a little allesbinder; the amount is not specified in the source.

9. 9

   Serve with white or basmati rice, pickled cucumber, and seroendeng.

Notes

The source does not specify quantities for the optional thickener or the rice and accompaniments. It does not give a setting temperature or a detailed thickening method.

Nutrition per serving

• main
• Indonesian-inspired
• slow-cooker
• chicken
• gluten-containing
• dairy-free
• family meal