Chicken and Seafood Stew with Coconut Milk and Nuts

Name: Chicken and Seafood Stew with Coconut Milk and Nuts
Ingredients: 6 boneless chicken breasts, skin-on; Kosher salt and freshly ground black pepper to taste; ¼ cup Annatto Oil or pure olive oil; ¼ cup pure olive oil; 2 ounces smoky bacon, diced; 4 tablespoons unsalted butter; 5 cloves garlic, thinly sliced; ½ Scotch bonnet chile, stemmed, seeded, and minced; 1 medium red onion, diced; 2 red bell peppers, stemmed, seeded, and diced; 2 stalks celery, diced; 1 cup diced fennel; 1 bay leaf, broken in half; 5 large ripe tomatoes, peeled, seeded, and chopped; 1½ cups fresh orange juice; 6 small clams, scrubbed; 6 mussels, scrubbed and debearded; 1 cup heavy cream; ¼ cup toasted and finely ground cashews (see Notes); ¼ cup toasted and ground pepitas (hulled pumpkin seeds; see Notes); ¼ cup dried shrimp, softened in ¼ cup warm water for 10 minutes, drained, and ground or finely chopped; 2 tablespoons peeled and minced ginger; 12 sea scallops