- 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, separated into thighs and drumsticks
- 6 large collard leaves, stems trimmed flush with leaves
- Preheat oven to 350 degrees F.
- 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.
- 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.
- Remove skin and all visible fat from chicken, then add chicken to juice mixture and turn to coat.
- 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.
- 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.
- 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.