Coriander chicken tostadas with refried beans and grilled fennel
Chicken second courses
Mexican cuisine
Grill
Am I the only one that thinks coriander tastes like fruit loops? Or, more likely, the fruitiness of coriander is used as a primary flavoring in the cereal of my youth (in combination with a number of other, not so natural flavorings I'm sure). I swear, every time I'm grinding up a batch of the spice it's like déjà vu, which is probably why coriander is one of my all-time favorite spices. Take this recipe for example: you might as well be eating fruit loop crusted chicken, without all the sugar. And dyes. And preservatives. And probably a heck of a lot healthier too. The combination of the fruity and fragrantly spiced chicken, rich caramelized fennel, and the hearty white bean mixture makes for a unique meal. It's an unexpected pairing of flavors and textures that just works. We left off the radishes because, well, after that episode last summer with the contaminated daikon, we just haven't had any taste for them. No loss there. Something else I've learned about myself and life in
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