Ajam Smoor

I love Indonesian cuisine and this dish is no exception. This ajam smoor (or semur as they say in Indonesia) is made with my own boemboe, in which the chicken thigh (better life 2 stars) is first marinated and then simmered for hours. Served with mildly spicy noodles and coconut beans. Selamat makan!

Ajam Smoor

Chicken thigh with bone (better life 2 stars), green beans, pointed cabbage, carrot, tomatoes, courgette, white onion, spring onion, garlic, red chilli, fresh lemongrass (sereh) and ginger, chilli powder, smoked paprika powder, cinnamon, cumin seeds, turmeric, galangal, nutmeg, candlenuts, coconut (desiccated), whole wheat spaghetti, Dijon mustard, gluten-free ketjap manis, gluten-free soy sauce, sambal badjak, tamarind, tomato purée, coconut milk, santen (coconut cream), dark brown sugar, palm sugar, butter, white wine vinegar, pepper and salt, sunflower oil.

Allergens: gluten, koemelk, lactose, mosterd, noten, soja, sulfiet.

Microwave

Heat the chicken with noodles and beans loosely covered for 4-5 minutes (1 person) to 6-8 minutes (2 or more persons).

Oven — 200°C, 20-30 minMarleen's choice

Preheat the chicken with noodles and beans covered with aluminium foil or an ovenproof dish for 20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy157,81 kcal

Protein7,48 g

Fat6,51 g

of which saturated2,18 g

Carbohydrates15,42 g

Dietary fibre3,1 g

Salt0,47 g

Average weight: 540 g