Coriander Chicken Tostadas With Refried Beans and Grilled Fennel

• 2 (15 ounce) cans pinto beans, liquid drained and reserved (preferably organic)
• 12 cup chopped white onion
• 2 tablespoons dried oregano
• 2 garlic cloves, peeled
• 2 teaspoons minced canned chipotle chiles in adobo
• 1 teaspoon ground cumin
• 1 tablespoon 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 tablespoons safflower oil, divided
• 4 boneless skinless chicken breast halves
• 13 cup coriander
• 6 corn tostadas
• 3 cups romaine lettuce, thinly sliced
• 6 radishes, trimmed, thinly sliced
• 6 fresh fresh cilantro stems
• lime wedge

1. beans.
2. Place beans and next 5 ingredients in processor; blend to chunky puree.
3. Heat oil in heavy large saucepan over medium heat.
4. Add bean mixture and 1/2 cup reserved bean liquid.
5. Stir over medium-low heat until warmed through, adding more bean liquid if dry, about 5 minutes.
6. Season with coarse salt and freshly ground black pepper.
7. DO AHEAD Can be made 1 day ahead.
8. Cover; chill.
9. Rewarm before using.
10. fennel and chicken.
11. Brush fennel slices with 11/2 tablespoons oil; sprinkle with salt and pepper.
12. Heat heavy large skillet over medium-high heat.
13. Add fennel slices.
14. Sear until lightly browned and crisp-tender, 2 to 3 minutes per side.
15. Transfer to plate.
16. Cut into strips.
17. Reserve skillet.
18. Using rolling pin, flatten chicken between sheets of plastic wrap to 1/4- to 1/3-inch-thick cutlets.
19. Spread out coriander seeds on sheet of foil.
20. Sprinkle chicken with salt and pepper; coat with coriander seeds.
21. Heat 41/2 tablespoons oil in reserved skillet over medium-high heat.
22. Working in batches, if necessary, add chicken to skillet.
23. Saute until cooked through, about 3 minutes per side.
24. Transfer to work surface.
25. Cool 5 minutes.
26. Cut chicken in half lengthwise, then crosswise into 1/3-inch-wide strips.
27. assembly.
28. Top each tostada shell with beans, lettuce, radishes, fennel, chicken, and cilantro sprig.
29. Serve with lime wedges.

pinto beans, white onion, oregano, garlic, ground cumin, extravirgin olive oil, coarse kosher salt, fresh fennel bulb, safflower oil, chicken, coriander, corn tostadas, romaine lettuce, radishes, cilantro stems, lime wedge

Taken from www.food.com/recipe/coriander-chicken-tostadas-with-refried-beans-and-grilled-fennel-466991 (may not work)