Serves 4

  • 3 Tbsp. instant espresso powder
  • 1 1/2 Tbsp. sesame seeds
  • 1 Tbsp. garlic powder
  • 3/4 tsp. smoked hot paprika
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground cinnamon
  • 8 chicken drumsticks (about 3 pounds)
  • 1 3/4 tsp. kosher salt, divided
  • 2 tsp. vegetable oil
  • 2 Tbsp. olive oil
  • 10 ounces watercress or frisée, trimmed
  • 1 Tbsp. lemon juice

Active time: 20 minutes
Total time: 60 minutes

Preheat oven to 400° and position rack in top third. Line a large rimmed baking sheet with parchment paper or foil. In a small bowl, add espresso and rub with your fingers (or use a mortar) until finely powdered. Mix in sesame seeds, garlic powder, paprika, pepper, cumin and cinnamon.

Place drumsticks on prepared baking sheet. With a small knife, make 4 or 5 (1/2") slits all over each leg. Season with 1 1/2 tsp. salt. Drizzle each leg with 1/4 tsp. vegetable oil and rub in, then sprinkle all over with 1 1/2 tsp. coffee-spice mixture, pressing lightly into slits. Bake until richly browned and crisp, about 35 minutes.

Remove drumsticks from oven and let rest while sautéing greens: In a large skillet, heat olive oil on medium-high. When oil is shimmering, add watercress and cook, tossing a few times with tongs, until browned in spots and just wilted, about 3 minutes. Season with remaining 1/4 tsp. salt and lemon juice and toss a few more times.

Place 2 drumsticks on each plate along with some wilted greens and serve.


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