Chicken Legs with Achiote Garlic Sauce

Name: Chicken Legs with Achiote Garlic Sauce
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp achiote (annatto) seeds; 0 teaspoons whole black peppercorns; 6 larges to 8 large collard leaves, stems trimmed flush with leaves; 1 teaspoons cumin seeds; 4 garlic cloves; 59 milliliters fresh lime juice; 1 Tbsps olive oil; 59 milliliters fresh orange juice; 1 teaspoons dried oregano (preferably Mexican); 473 milliliters Accompaniments: cooked white rice; pickled onions; 1 teaspoon salt; 0 teaspoons whole allspice; 4 smalls whole chicken legs (1 3/4 lb total), separated into thighs and drumsticks

Chicken Legs with Achiote Garlic Sauce might be just the main course you are searching for. This recipe serves 4. One serving contains 648 calories, 28g of protein, and 23g of fat. 1 person found this recipe to be flavorful and satisfying. It is a good option if you're following a gluten free and dairy free diet. If you have olive oil, orange juice, garlic cloves, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Toast seeds, spices, and oregano together in a dry heavy skillet over moderate heat, stirring, until fragrant, 1 to 2 minutes. Cool slightly, then finely grind mixture in grinder.

Ingredients you will need

Oregano

Spices

Seeds

Toast

Equipment you will use

Frying Pan

Mince garlic and mash to a paste with salt using a large heavy knife, then transfer to a large bowl and whisk in ground spices, juices, and oil.

Ingredients you will need

Garlic

Spices

Ground Meat

Salt

Cooking Oil

Equipment you will use

Knife

Whisk

Bowl

Remove skin and all visible fat from chicken, then add chicken to juice mixture and turn to coat.

Ingredients you will need

Whole Chicken

Juice

Lay foil loosely on top of a 13- by 9-inch baking dish and arrange collard leaves, overlapping, to create a 14-inch round in center of foil. Press foil and leaves loosely into dish to form a well, then mound chicken with sauce in well and fold collards over chicken to enclose. Wrap collard package snugly in foil, crimping edges to seal completely.

Ingredients you will need

Collard Greens

Whole Chicken

Sauce

Wrap

Equipment you will use

Baking Pan

Aluminum Foil

Transfer foil package from baking dish directly to rack in middle of oven and bake until chicken is cooked through, 1 to 1 1/4 hours.

Ingredients you will need

Whole Chicken

Equipment you will use

Baking Pan

Oven

Aluminum Foil

Transfer foil package to a serving dish, then open foil. (If desired, carefully pull out foil from under collard package.) Open collards and serve chicken with rice and pickled onions.

Ingredients you will need

Pickled Onion