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GOODNESS
Allspice: No, this isn't a mixture of everything in your spice rack, but rather a dried berry of the pimenta tree. If that's a surprise to you, imagine how Columbus felt -- he thought it was pepper (thus the name pimenta, which is Spanish for pepper). The berries look a little like plump peppercorns and the flavor is pungent, but it is not pepper. The best allspice comes from Jamaica.
For the freshest flavor, you should buy allspice in berry form and grind or crush it as needed. The taste is a pleasant mix of cloves, cinnamon and nutmeg. Used in jerks and for pickling, it goes great with meat and gives a nice kick to soups and stews.
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Oregano: This tasty herb finds itself in much Mediterranean cooking, and is just loaded with nutrients. It is good for the digestion, and has many powerful anti-oxidants (even more than blueberries) and anti-carcinogens. It also has antibacterial and antiparasitic properties. As if that weren't enough, is also an antifungal, even taking on the notorious candida yeast. You want to use fresh oregano, as the dried herb loses the volatile oils that are responsible for its many benefits.
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Recipe

Chicken Legs with Annatto Garlic Sauce

serves
prep time: 10
cook time: 62

ingredients

  • 1 tablespoon annatto seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon whole black peppercorns
  • 1/2 teaspoon dried Mexican oregano
  • 4 garlic cloves
  • 1 teaspoon salt
  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1 1/2 teaspoons olive oil
  • 4 small whole chicken legs (1 3/4 pounds total), separated into thighs and drumsticks
  • 7 large collard leaves, stems trimmed flush with leaves
  • Accompaniments: 2 cups cooked white rice, pickled onions

directions

Preheat oven to 350 degrees.

Toast seeds, spices, and oregano together in a dry heavy skillet over moderate heat, stirring, until fragrant, 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 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.