Chef Tim Labonte makes Chicken Tacos in the 207 Kitchen

3:24 PM, Jul 18, 2013   |    comments
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Tim Labonte is the Executive Chef at Eve's at the Garden at the Portland Harbor Hotel.

For more information on Eve's click here: EVE'S AT THE GARDEN

A printable version of Tim's recipe can be found on the 207 Kitchen page.

Tim Labonte's Roasted Chicken Taco with Plum and Olive Slaw

Serves 4 (ish)
For The Chicken
• 2 lb boneless chicken thighs/ skin on
• Salt and pepper

1. Preheat oven to 400
2. Place chicken, skin side up in an oven safe pan, season with salt & pepper
3. Place chicken in oven, roast for 35 minutes, or until internal temperature reaches 165.
4. Slice chicken

Plum and Olive Slaw
• 4 ripe plums, pitted and thinly sliced
• 1 ea. small red bell/yellow bell and poblano peppers thinly sliced
• 4 oz olives of your choosing, pitted and sliced
• 2 oz. red onion shaved
• ½ bunch cilantro, cleaned and roughly chopped
• 1 tsp. Grain Mustard
• 2 oz. sour cream
• 1 oz. Extra virgin olive oil
• 2 oz Orange Juice
• 2 tblsp. Granulated sugar
• Salt & Pepper to taste

1. Mix all ingredients well to incorporate, add salt and pepper to taste

For the Toasted Cumin Yogurt
• 1 tsp. toasted cumin
• 1 oz finely diced Red Onion
• ½ a European Cucumber, seeded and diced small
• 1 cup plain Greek Yogurt
• Juice from one Lemon
• 1 oz. Extra virgin olive oil
• 6 leaves of mint, torn
• Salt and pepper to taste

1. Mix all ingredients well to incorporate, add salt and pepper to taste
1. Place equal amounts of roasted chicken in 8-10, warmed 6" flour Tortillas. Top with Plum and Olive Slaw, Toasted Cumin Yogurt and sprinkle with Feta cheese

Chef Notes:
1. Works great with grilled beef, fish, pork and of course lobster
2. You may add other stone fruit to the slaw, peaches and apricots work beautifully.
3. You can substitute any other cheese to replace feta; farmers market cheese curds work well

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