Yemeni-style Chicken Opor

Ingredients

In this Yemeni adaptation of Opor Ayam, we incorporate Yemeni spices such as saffron, cumin, and cardamom to infuse the dish with the unique flavors of Yemen. Additionally, we use Yemeni rice as a side dish instead of the traditional Indonesian rice. These modifications give the dish a distinct Yemeni twist while still maintaining the essence of the original Indonesian Opor Ayam. We alse have the original recipe for Opor ayam, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 400 ml (13.5 fl oz) coconut milk 400 ml (13.5 fl oz) coconut milk
• 2 cups (470 ml) chicken broth 2 cups (470 ml) chicken broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• Salt, to taste Salt, to taste
• Yemeni rice, for serving Yemeni rice, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 18g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and minced garlic, and sauté until golden brown.
2. 2.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
3. 3.
   In a small bowl, mix together the ground cumin, ground cardamom, and saffron threads. Add this spice mixture to the pot and stir well to coat the chicken.
4. 4.
   Pour in the coconut milk, chicken broth, soy sauce, and brown sugar. Stir to combine all the ingredients.
5. 5.
   Reduce the heat to low and let the chicken simmer in the sauce for about 45 minutes, or until the chicken is cooked through and tender.
6. 6.
   Season with salt to taste.
7. 7.
   Serve the Yemeni-style Chicken Opor hot with Yemeni rice.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the dish.

Tips & Tricks

• For a spicier version, add a small amount of Yemeni chili powder or crushed red pepper flakes.
• If you prefer a thicker sauce, simmer the dish uncovered for the last 10 minutes of cooking to allow the sauce to reduce.
• Serve the Yemeni-style Chicken Opor with a side of Yemeni flatbread for a complete Yemeni culinary experience.
• If you can't find saffron, you can substitute it with turmeric for a similar yellow color, although the flavor will be slightly different.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Yemeni-style Chicken Opor hot with a generous portion of fragrant Yemeni rice. Garnish with fresh cilantro or parsley for added freshness and color.

Presentation advice

To elevate the presentation of the dish, arrange the chicken pieces on a platter and pour the creamy sauce over them. Sprinkle some saffron threads on top for an elegant touch. Serve the fragrant Yemeni rice in a separate bowl alongside the chicken.