Coriander Chicken Tostadas with Refried Beans and Grilled Fennel

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

From the kitchen of Carly

Crispy tostadas piled high with creamy chipotle-spiced refried beans and tender coriander chicken, topped with caramelized grilled fennel that adds a subtle licorice sweetness. This is dinner that feels both comforting and sophisticated.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 15-ounce cans pinto beans (preferably organic), liquid drained and reserved
11/2 cup chopped white onion
12 tablespoons dried oregano
12 garlic cloves, peeled
12 teaspoons minced canned chipotle chiles in adobo
11 teaspoon ground cumin
11 tablespoon extra-virgin olive oil
1Coarse kosher salt
11 large fresh fennel bulb, trimmed, cut through core into 1/3-inch-thick slices (some slices will separate)
16 tablespoons safflower oil, divided
14 skinless boneless chicken breast halves
11/3 cup coriander seeds (about 1 ounce), coarsely crushed in plastic bag
16 purchased corn tostada shells
13 cups thinly sliced romaine lettuce
16 radishes, trimmed, thinly sliced
16 fresh cilantro sprigs
1Lime wedges
1"Ingredient info: Chipotle chiles are often sold in a spicy tomato sauce called adobo. Theyre available at some supermarkets and at specialty foods stores and Latin markets."

Instructions

Place beans and next 5 ingredients in processor; blend to chunky puree.
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.
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.
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.
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.
Top each tostada shell with beans, lettuce, radishes, fennel, chicken and cilantro sprig. Serve with lime wedges.