Adobo Chicken in Parchment

Ingredients

• kitchen string
• 3 ¾ teaspoons fine sea salt
• 1 teaspoon anise seeds
• 1 2-inch piece cinnamon stick (preferably Mexican/Ceylon canela)
• 1 cup water
• 6 whole chicken legs
• ¼ cup cider vinegar
• + 6 more ingredients
• • 10 garlic cloves
  • 8 whole cloves
  • 8 dried chiles de rbol
  • 8 dried guajillo chiles
  • 2 teaspoons cumin seeds
  • 2 teaspoons dried oregano (preferably Mexican)

Slit guajillo chiles lengthwise, then stem and seed. Heat a dry cast-iron skillet (not nonstick) over medium heat until hot, then toast chiles in batches (with guajillos opened flat), turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Tr...

View full recipe at Epicurious