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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 568 kcal
- Protein
- 52 g
- Carbohydrates
- 7 g
- Fat
- 36 g
- Fiber
- 4 g
- Sugar
- 1 g
- Sodium
- 2455 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 24 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 164 mg
- Potassium
- 1134 mg
- Calcium
- 87 mg
- Iron
- 2.2 mg
- Magnesium
- 86 mg
- Phosphorus
- 523 mg
- Zinc
- 2.5 mg
- Vitamin A
- 130 mcg
- Vitamin C
- 13 mg
- Vitamin E
- 6.1 mg
- Vitamin K
- 252 mcg
- Vitamin B6
- 1.9 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.30 mg
- Riboflavin
- 0.49 mg
- Niacin
- 22.1 mg
- Folate
- 165 mcg
- Water
- 279 g
Sources: USDA FoodData Central
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.
Troubleshooting
Chicken is dry and tough
Cause: The chicken was overcooked beyond the recommended internal temperature.
Fix: Slice the chicken thinly and drizzle with extra olive oil or lime juice to add moisture.
Prevention: Use a meat thermometer to pull the chicken exactly at 74°C (165°F).
Endive is excessively bitter
Cause: The endive was not cooked long enough to caramelize its natural sugars.
Fix: Drizzle with a small amount of honey or balsamic glaze to balance the bitterness.
Prevention: Ensure the grill is hot and cook until distinct browning appears on the leaves.
Cultural Context
This dish draws inspiration from Mediterranean and Middle Eastern flavor profiles, where the use of toasted and ground spices like fennel and coriander is common in marinades for grilled meats. The combination of citrus, garlic, and olive oil is a hallmark of this region's cuisine, highlighting fresh, vibrant ingredients.
