Equipment
* optional
Ingredients
Main
- 6 g coriander seeds, coarsely ground
- 12 g fennel seeds, coarsely ground
- 120 ml olive oil
- 60 ml lime juice, freshly squeezed
- 3 garlic, minced
- 24 g salt
- 1 g black pepper, freshly ground
- 900 g chicken breast, boneless, skinless, halved lengthwise
- 4 belgian endive, halved lengthwise
Nutrition (per serving)
Method
Grind the coriander and fennel seeds in a spice grinder until they are coarsely crushed.
Whisk the ground spices, olive oil, lime juice, minced garlic, salt, and black pepper in a small bowl to create the marinade.
Slice the chicken breasts in half lengthwise to create thin paillards.
Coat the chicken with two-thirds of the marinade in a nonreactive bowl, and coat the endives with the remaining marinade in a separate nonreactive bowl.
Cover both bowls and refrigerate for 30 minutes to allow the flavors to penetrate.
Preheat the grill to medium-high heat, approximately 200°C (400°F).
Remove the chicken from the marinade and grill for 5 minutes per side until the internal temperature reaches 74°C (165°F).
Grill the endive for 5 to 6 minutes, turning occasionally, until the leaves are tender and the edges are browned.
Place the grilled chicken on a platter, surround with the endive, and serve.
Chef's Notes
- For the best flavor, toast the fennel and coriander seeds lightly in a dry pan before grinding them. This releases their essential oils and intensifies their aroma.
- When pounding the chicken breasts into paillards, use a meat mallet or the flat side of a heavy pan between two sheets of plastic wrap to ensure even thickness. This promotes uniform cooking.
- Don't overcrowd the grill. Cook the chicken and endive in batches if necessary to ensure proper searing and charring, rather than steaming.
- Belgian endive can become bitter if overcooked. Watch it closely on the grill, aiming for tender leaves with nicely caramelized edges.
Storage
Refrigerator: 3 days — Store in an airtight container; endive may lose crispness.
Reheating: Warm in a skillet over medium heat until chicken reaches 74°C/165°F.
