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Coriander Chicken Tostadas with Refried Beans and Grilled Fennel

Name: Coriander Chicken Tostadas with Refried Beans and Grilled Fennel
Cuisine: mexican
Ingredients: 2 15-ounce cans pinto beans (preferably organic), liquid drained and reserved; 1/2 cup chopped white onion; 2 tablespoons dried oregano; 2 garlic cloves, peeled; 2 teaspoons minced canned chipotle chiles in adobo; 1 teaspoon ground cumin; 1 tablespoon extra-virgin olive oil; Coarse kosher salt; 1 large fresh fennel bulb, trimmed, cut through core into 1/3-inch-thick slices (some slices will separate); 6 tablespoons safflower oil, divided; 4 skinless boneless chicken breast halves; 1/3 cup coriander seeds (about 1 ounce), coarsely crushed in plastic bag; 6 purchased corn tostada shells; 3 cups thinly sliced romaine lettuce; 6 radishes, trimmed, thinly sliced; 6 fresh cilantro sprigs; Lime wedges; Ingredient info: Chipotle chiles are often sold in a spicy tomato sauce called adobo. They're available at some supermarkets and at specialty foods stores and Latin markets.

A small grocery run gets this on the table.

Ingredients

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Ingredients

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2 15-ounce cans pinto beans (preferably organic), liquid drained and reserved
1/2 cup chopped white onion
2 tablespoons dried oregano
2 garlic cloves, peeled
2 teaspoons minced canned chipotle chiles in adobo
1 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
Coarse kosher salt
1 large fresh fennel bulb, trimmed, cut through core into 1/3-inch-thick slices (some slices will separate)
6 tablespoons safflower oil, divided
4 skinless boneless chicken breast halves
1/3 cup coriander seeds (about 1 ounce), coarsely crushed in plastic bag
6 purchased corn tostada shells
3 cups thinly sliced romaine lettuce
6 radishes, trimmed, thinly sliced
6 fresh cilantro sprigs
Lime wedges
Ingredient info: Chipotle chiles are often sold in a spicy tomato sauce called adobo. They're available at some supermarkets and at specialty foods stores and Latin markets.

directions

1.
Place beans and next 5 ingredients in processor; blend to chunky puree.
2.
Heat oil in heavy large saucepan over medium heat. Add bean mixture and 1/2 cup reserved bean liquid. Stir over medium- low heat until warmed through, adding more bean liquid if dry, about 5 minutes. Season with coarse salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm before using.
3.
Brush fennel slices with 1 1/2 tablespoons oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add fennel slices. Sear until lightly browned and crisp-tender, 2 to 3 minutes per side. Transfer to plate. Cut into strips. Reserve skillet.
4.
Using rolling pin, flatten chicken between sheets of plastic wrap to 1/4- to 1/3-inch-thick cutlets. Spread out coriander seeds on sheet of foil. Sprinkle chicken with salt and pepper; coat with coriander seeds.
5.
Heat 4 1/2 tablespoons oil in reserved skillet over medium-high heat. Working in batches, if necessary, add chicken to skillet. Sauté until cooked through, about 3 minutes per side. Transfer to work surface. Cool 5 minutes. Cut chicken in half lengthwise, then crosswise into 1/3-inch-wide strips.
6.
Top each tostada shell with beans, lettuce, radishes, fennel, chicken and cilantro sprig. Serve with lime wedges.

Recipes sourced from Epicurious.com.

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