2 stalks lemongrass, pounded
2 bay leaves
6 cloves garlic, chopped
30g annatto seeds
100ml lime juice
1 litre lemon soda
30ml fish sauce (I use Lorins brand)
10ml soy sauce (I use Datu Puti brand)
20g salt
10g brown sugar
500g skin-on chicken thighs, cut in a large dice
50ml rice bran or coconut oil
shaved almonds, to serve
20ml oil
1 red onion, chopped
50g ginger, peeled, chopped
4 cloves garlic, chopped
4 bird’s eye chillies
1 tomato, diced
25g annatto seeds
1 tablespoon tomato paste
50ml coconut vinegar
500ml chicken stock
2 tablespoons mild yellow curry powder
1 teaspoon turmeric
2 bay leaves
25g finely ground almonds
50-100ml coconut milk
cornstarch for thickening, if required

Served with TAMAKI PEACH

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1.Begin the day before serving. Put all ingredients except the chicken, the oil and the shaved almonds into a large pot.
2.Bring almost to a boil, then allow to cool down to room temperature.
3.Put the chicken into a container, pour over the marinade, seal and put in the fridge to marinate overnight.
4.The next day, remove the chicken from the marinade, thread onto bamboo or metal skewers, then put back in the fridge until needed.
5.Put the marinade into a pot, bring to the boil and reduce by two-thirds (this will take about 10 minutes, but check often to ensure it doesn’t over-reduce).
6.Add the oil and let it simmer for 2-3 minutes.
7.Set aside as this will be your basting liquid when grilling.
8.Using a hibachi grill or a Weber barbecue, light the charcoal and when it’s ready grill the chicken for about 8-10 minutes, checking it frequently and basting it every now and then.
9.There’s no need to season with salt as it has already been marinated and the basting liquid has been reduced and is well seasoned.
10.When the chicken is cooked, set aside and let it rest for a few minutes before serving with the almond satti.
12.Heat a medium-sized pot then add the oil and fry the onion, ginger and garlic.
13.When it starts to soften, add the chillies, tomato, annatto seeds and tomato paste.
14.Cook the tomato paste until the raw flavour is gone.
15.Deglaze by adding the coconut vinegar and letting it bubble up, scraping the base of the pan with a wooden spoon.
16.Add the chicken stock, curry powder, turmeric and bay leaves and bring to a boil.
17.Allow to simmer and reduce by a quarter, approximately 10 minutes.
18.Add the ground almonds and coconut milk then let it simmer for 5 more minutes. The correct consistency is when it coats the back of a spoon. If it is still too runny, stir in a little cornstarch mixed with an equal amount of water. Season and let it cool.
19.When cool, transfer into a blender, gradually bring it to a high speed and blend until smooth then set aside.
20.To serve, pour the satti sauce into a wide shallow bowl or plate.
21.Baste the chicken one more time on both sides, arrange on top of the sauce and top with shaved almonds.

Food by Carlo Buenaventura / Drinks by Matthew Venables / Photography Manja Wachsmuth


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