Ingredients
| 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 | |
| ALMOND SATTI | |
| 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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Instructions
| 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. |
| 11. | 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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