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Coriander Chicken Tostadas With Refried Beans and Grilled Fennel

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“Recipe by Sue Torres. From Jan 2011 Bon Appetit”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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. 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.
  4. fennel and chicken.
  5. 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.
  6. 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.
  7. 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.
  8. assembly.
  9. Top each tostada shell with beans, lettuce, radishes, fennel, chicken, and cilantro sprig. Serve with lime wedges.

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