Coffee- and Spice-Dusted Drumsticks with Wilted Watercress Recipe
- 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.