Coriander Chicken Tostadas With Refried Beans And Grilled Fennel
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
51
Spice
39
Sweetness
45
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
White Onion (chopped)2 tbsps
Oregano (dried)1 tsp
Ground Cumin1 tbsp
Extra-Virgin Olive Oil6 tbsps
Safflower Oil (divided)Directions:
1
For beans Place beans and next 5 ingredients in processor; blend to chunky puree
2
Heat oil in heavy large saucepan over medium heat
3
Add bean mixture and 1/2 cup reserved bean liquid
4
Stir over medium- low heat until warmed through, adding more bean liquid if dry, about 5 minutes
5
Season with coarse salt and freshly ground black pepper
6
DO AHEAD: Can be made 1 day ahead
7
Cover; chill
8
Rewarm before using
9
Place beans and next 5 ingredients in processor; blend to chunky puree
10
Heat oil in heavy large saucepan over medium heat
11
Add bean mixture and 1/2 cup reserved bean liquid
12
Stir over medium- low heat until warmed through, adding more bean liquid if dry, about 5 minutes
13
Season with coarse salt and freshly ground black pepper
14
DO AHEAD: Can be made 1 day ahead
15
Cover; chill
16
Rewarm before using
17
For fennel and chicken: Brush fennel slices with 1 1/2 tablespoons oil; sprinkle with salt and pepper
18
Heat heavy large skillet over medium-high heat
19
Add fennel slices
20
Sear until lightly browned and crisp-tender, 2 to 3 minutes per side
21
Transfer to plate
22
Cut into strips
23
Reserve skillet
24
Using rolling pin, flatten chicken between sheets of plastic wrap to 1/4- to 1/3-inch-thick cutlets
25
Spread out coriander seeds on sheet of foil
26
Sprinkle chicken with salt and pepper; coat with coriander seeds
27
Heat 4 1/2 tablespoons oil in reserved skillet over medium-high heat
28
Working in batches, if necessary, add chicken to skillet
29
Sauté until cooked through, about 3 minutes per side
30
Transfer to work surface
31
Cool 5 minutes
32
Cut chicken in half lengthwise, then crosswise into 1/3-inch-wide strips
33
Brush fennel slices with 1 1/2 tablespoons oil; sprinkle with salt and pepper
34
Heat heavy large skillet over medium-high heat
35
Add fennel slices
36
Sear until lightly browned and crisp-tender, 2 to 3 minutes per side
37
Transfer to plate
38
Cut into strips
39
Reserve skillet
40
Using rolling pin, flatten chicken between sheets of plastic wrap to 1/4- to 1/3-inch-thick cutlets
41
Spread out coriander seeds on sheet of foil
42
Sprinkle chicken with salt and pepper; coat with coriander seeds
43
Heat 4 1/2 tablespoons oil in reserved skillet over medium-high heat
44
Working in batches, if necessary, add chicken to skillet
45
Sauté until cooked through, about 3 minutes per side
46
Transfer to work surface
47
Cool 5 minutes
48
Cut chicken in half lengthwise, then crosswise into 1/3-inch-wide strips
49
Assembly: Top each tostada shell with beans, lettuce, radishes, fennel, chicken and cilantro sprig
50
Serve with lime wedges
51
Top each tostada shell with beans, lettuce, radishes, fennel, chicken and cilantro sprig
52
Serve with lime wedges