Coriander Chicken Tostadas with Refried Beans and Grilled Fennel

Ingredients

• 4 skinless boneless chicken breast halves
• ¹/₃ cup coriander seeds
• 6 purchased corn tostada shells
• Chipotle chiles are often sold in a spicy tomato sauce called adobo. They're available at some supermarkets and at specialty foods stores and Latin markets.
• 3 cups romaine lettuce
• 6 tablespoons safflower oil
• 1 large fresh fennel bulb
• + 11 more ingredients
• • Coarse kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 2 teaspoons minced canned chipotle chiles in adobo
  • 2 cloves garlic
  • 2 tablespoons dried oregano
  • ½ cup white onion
  • 2 15-ounce cans pinto beans (preferably organic)
  • 6 radishes
  • 6 fresh cilantro sprigs
  • Lime wedges

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 a...

View full recipe at Epicurious