Chicken Tagliatelle with Olives and Confit Lemon

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