Chicken Inasal with Cassava Fries

Instructions

1. 1In a blender, combine the 2 tbsp achiote powder, 2 tbsp ginger, 2 stalks lemongrass, 4 cloves garlic, and 1/4 cup coconut vinegar. Blend until the mixture is smooth.
2. 2Place the about 910 g chicken thighs in a large bowl. Pour the achiote mixture over the chicken and toss to coat evenly. Cover the bowl and marinate in the refrigerator for at least 2 hours.
3. 3Peel the 2 medium cassava and cut them into fry shapes, about 1.27 cm thick. Place the cassava fries in a large pot and cover with water. Add 1 tsp salt. Bring to a boil over medium-high heat and cook for 10-15 minutes, or until the cassava is slightly tender when pierced with a fork.
4. 4Drain the cassava fries well. Heat a large heavy-bottomed pot or deep fryer with enough oil for deep frying to 175°C. Carefully add the boiled cassava fries to the hot oil in batches, being careful not to overcrowd the pot. Fry for 5-8 minutes, or until golden brown and crispy. Remove the fries with a slotted spoon and place them on a wire rack set over a baking sheet to drain.
5. 5Preheat your grill to medium heat. Remove the chicken from the marinade, letting any excess drip off. Place the marinated chicken thighs on the preheated grill. Grill for 6-8 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 74°C.
6. 6While the chicken is grilling, season the fried cassava fries with 1/2 tsp pepper.
7. 7Serve the grilled Chicken Inasal immediately with the crispy cassava fries.

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