Chicken Breasts and Endive With Fennel-Coriander Marinade

• 2 tablespoons coriander seeds
• 4 teaspoons fennel seeds
• 1/2 cup olive oil
• 1/4 cup freshly squeezed lime juice
• 3 cloves minced garlic
• 4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 boneless, skinless chicken-breast halves (about 2 pounds)
• 4 Belgian endive, split in half

1. Place the coriander and fennel seeds in a spice grinder and process until coarsely ground.
2. Place them in a small bowl and whisk in the oil, lime juice, garlic, salt and pepper.
3. Split each chicken breast in half lengthwise to form two thin paillards.
4. Place them in a nonreactive bowl and toss with 2/3 of the marinade.
5. Place the endive in another nonreactive bowl and toss with the remaining marinade.
6. Cover the bowls and refrigerate for at least 1/2 hour and up to 6 hours.
7. Prepare a charcoal or gas grill.
8. Remove the chicken and endive from the marinade and grill until the chicken is just cooked through, about 5 minutes, and the endive is soft and browned, about 5 to 6 minutes.
9. (Alternatively, heat 2 large heavy skillets over high heat and preheat the broiler.
10. Cook the chicken, turning once, until just cooked through, about 5 minutes.
11. Place the endive on a sheet pan and cook in the broiler, turning occasionally, until tender and browned, 6 to 7 minutes.)
12. Transfer the chicken to a serving plate and surround with the endive.
13. Serve immediately.

coriander seeds, fennel seeds, olive oil, freshly squeezed lime juice, garlic, kosher salt, freshly ground black pepper, endive

Taken from cooking.nytimes.com/recipes/7285 (may not work)