Coriander Chicken Tostadas with Refried Beans and Grilled Fennel

Ingredients

• •2 cans pinto beans
• •½ cup white onion
• •2 tablespoons dried oregano
• •2 cloves garlic
• •2 teaspoons chipotle chiles in adobo
• •1 teaspoon ground cumin
• •1 tablespoon extra-virgin olive oil
• •1 to taste coarse kosher salt
• •1 bulb fresh fennel
• •6 tablespoons safflower oil
• •4 pieces chicken breast
• •⅓ cup coriander seeds
• •6 pieces corn tostada shells
• •3 cups romaine lettuce
• •6 pieces radishes
• •6 sprigs cilantro
• •1 to taste lime wedges
• •ingredient note

Cooking Instructions

1. 1.

   Place beans and next 5 ingredients in processor; blend to chunky puree.

   5 min

2. 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.

   10 min

3. 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.

   8 min

4. 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.

   10 min

5. 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.

   15 min

6. 6.

   Top each tostada shell with beans, lettuce, radishes, fennel, chicken and cilantro sprig. Serve with lime wedges.

   5 min