Chicken Inato With Almond Satti - Cuisine Magazine - From New Zealand to the World

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
• 25g finely ground almonds
• 50-100ml coconut milk
• cornstarch for thickening, if required