Name: Chicken Legs with Achiote Garlic Sauce
Cook time: 30 min
Total time: 1 3/4 hr
Yield: Makes 4 servings
Ingredients: 1 tablespoon achiote (annatto) seeds*; 1/2 teaspoon cumin seeds; 1/4 teaspoon whole allspice; 1/4 teaspoon whole black peppercorns; 1/2 teaspoon dried oregano (preferably Mexican); 4 garlic cloves; 1 teaspoon salt; 1/4 cup fresh orange juice; 1/4 cup fresh lime juice; 1/2 tablespoon olive oil; 4 small whole chicken legs (1 3/4 lb total), separated into thighs and drumsticks; 6 to 8 large collard leaves, stems trimmed flush with leaves; Accompaniments: 2 cups cooked white rice; Citrus-Chile Pickled Onions; a 24- by 18-inch sheet of heavy-duty foil; an electric coffee/spice grinder

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Photo by Romulo Yanes

This dish, flavored with achiote seeds, garlic, and spices, is based on chicken pibil, from Mexico's Yucatán Peninsula. Traditionally, the chicken is baked in banana leaves, but here we've used collard leaves because they are more readily available. They add moisture and a bit of flavor but do not get tender enough to eat.

Cooks' Note

*Available at Latino markets and some supermarkets.

Recipe notes

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