Coriander Chicken Tostadas With Refried Beans and Grilled Fennel |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Recipe by Sue Torres. From Jan 2011 Bon Appetit Ingredients:
2 (15 ounce) cans pinto beans, liquid drained and reserved (preferably organic) |
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 boneless skinless chicken breast halves |
1/3 cup coriander |
6 corn tostadas |
3 cups romaine lettuce, thinly sliced |
6 radishes, trimmed, thinly sliced |
6 fresh fresh cilantro stems |
lime wedge |
Directions:
1. beans.
2. Place beans and next 5 ingredients in processor; blend to chunky puree.
3. 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.
4. fennel and chicken.
5. Brush fennel slices with 11/2 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.
6. 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.
7. Heat 41/2 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.
8. assembly.
9. Top each tostada shell with beans, lettuce, radishes, fennel, chicken, and cilantro sprig. Serve with lime wedges.
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