Chicken Legs with Achiote Garlic Sauce

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; pickled onions
• a 24- by 18-inch sheet of heavy-duty foil; an electric coffee/spice grinder

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