267 Braise of chicken with tomatoes

Braised chicken tomatoes on the tableDo you love chicken? This simple braise (semur) of chicken with juicy tomatoes can become one of your favorites. The nutmeg determines the entire tone of the braise. A lot goes in. Nutmeg literally means smelling nut.

Beb writes down ‘nutmeg’ in her ingredients list. She doesn’t add any amounts. I use two tablespoons. I make a lot of chicken today (about 1,5 kilo). I like chicken legs a lot; easy to eat.

Dish good for 3-4 people, ready in an hour.


Braise of chicken with tomatoes from Beb Vuyk’s Groot Indonesisch Kookboek, page 232.

Ingredients

1 chicken of about 1000 to 1200 grams
4 tablespoons of butter

spices

5 tablespoons of chopped onions
3 chopped garlic cloves
2 medium tomatoes
3 tablespoons of soy sauce (sweet)
pepper
nutmeg
salt

Cut the chicken into chunks and rub it in with salt, pepper and nutmeg. Let it marinade some time. Fry the chicken in the butter and when they are golden brown add the onions and garlic. Cut the tomatoes into slices and fry them together with the chicken. Finish it with a bit of water and soy sauce.


 

Chicken with nutmegRub the chicken generously with the three spices: pepper, salt and nutmeg. Let it marinade for half an hour before frying.

Chicken legs need 30 to 40 minutes to cook on low heat. I melt the butter in the pan completely. If the froth begins to pull away, I cover the entire bottom of the pan with all the legs otherwise your butter will burn. After 3 minutes, when the chicken legs are light brown on all sides, I turn down the heat and let them simmer for 20-30 minutes.

Braise of chicken in the panAdd the onions and garlic when the legs still need 10 minutes. Then add the tomatoes. I like them to stay firm but you can add them sooner for more done and juicy tomatoes.

And that’s it! A braise that tastes like food from the Orient. You would think that the nutmeg dominates, but that is not true. It blends in the flavors.

Beb Vuyk, best known for her Groot Indonesisch Kookboek (Great Indonesian Cook Book), was much more than a great cook. She belongs to the most important Dutch-Indonesian (Indo) writers and journalists of her time. Check this out.

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