Chicken Tagliatelle with Olives and Confit Lemon | RICARDO

Ingredients

• 1 lb (450 g) boneless, skinless chicken thighs, cut into large dice
• 2 onions, chopped
• 4 garlic cloves, chopped
• ¼ cup (60 ml) olive oil
• ½ tsp ground turmeric
• ½ tsp ground ginger
• ¼ tsp ground cinnamon
• 2 tsp (10 ml) harissa
• 4 cups (1 litre) low-sodium chicken broth
• ⅓ cup (55 g) green and black olives, pitted and quartered
• 2 tbsp confit lemon peel, diced (see note)
• 1 zucchini, cut into small dice
• 1 recipe fresh tagliatelle or 1 lb (450 g) dried tagliatelle
• ¼ cup (10 g) flat-leaf parsley, finely chopped
• 2 tbsp mint, finely chopped