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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 (preferably organic), liquid drained and reserved
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 skinless boneless chicken breast halves
1/3 cup coriander seeds (about 1 oz), 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

Directions:

For 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.
For fennel and chicken: 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.
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	510.22 Kcal (2136 kJ)
Calories from fat	209.43 Kcal
		% Daily Value*
Total Fat	23.27g	36%
Cholesterol	93.16mg	31%
Sodium	896.51mg	37%
Potassium	1175.88mg	25%
Total Carbs	37.05g	12%
Sugars	2.36g	9%
Dietary Fiber	13.17g	53%
Protein	43.08g	86%
Vitamin C	9.2mg	15%
Iron	3.6mg	20%
Calcium	183.3mg	18%

Amount Per 100 g
Calories	125.54 Kcal (526 kJ)
Calories from fat	51.53 Kcal
		% Daily Value*
Total Fat	5.73g	36%
Cholesterol	22.92mg	31%
Sodium	220.59mg	37%
Potassium	289.32mg	25%
Total Carbs	9.12g	12%
Sugars	0.58g	9%
Dietary Fiber	3.24g	53%
Protein	10.6g	86%
Vitamin C	2.3mg	15%
Iron	0.9mg	20%
Calcium	45.1mg	18%

* 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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