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Coriander Chicken Tostadas With Refried Beans and Grilled Fennel Recipe

Coriander Chicken Tostadas With Refried Beans and Grilled Fennel Recipe

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Coriander Chicken Tostadas With Refried Beans and Grilled Fennel

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Ingredients:

Serving

2 (15 oz) cans pinto beans, liquid drained and reserved (preferably organic)
1/2 cup chopped white onion
2 tbsp dried oregano
2 garlic cloves, peeled
2 tsp minced canned chipotle chiles in adobo
1 tsp ground cumin
1 tbsp 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 tbsp 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:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	408.2 Kcal (1709 kJ)
Calories from fat	216.11 Kcal
		% Daily Value*
Total Fat	24.01g	37%
Cholesterol	93.16mg	31%
Sodium	663.03mg	28%
Potassium	853.42mg	18%
Total Carbs	16.71g	6%
Sugars	1.14g	5%
Dietary Fiber	4.15g	17%
Protein	34.34g	69%
Vitamin C	17.2mg	29%
Iron	2.4mg	13%
Calcium	95.6mg	10%

Amount Per 100 g
Calories	144.08 Kcal (603 kJ)
Calories from fat	76.28 Kcal
		% Daily Value*
Total Fat	8.48g	37%
Cholesterol	32.88mg	31%
Sodium	234.03mg	28%
Potassium	301.23mg	18%
Total Carbs	5.9g	6%
Sugars	0.4g	5%
Dietary Fiber	1.46g	17%
Protein	12.12g	69%
Vitamin C	6.1mg	29%
Iron	0.9mg	13%
Calcium	33.7mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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