Chicken Tagliatelle with Olives and Confit Lemon

Chicken Tagliatelle with Olives and Confit Lemon

  • Preparation 25 min
  • Cooking 35 min
  • Servings 4

Categories

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 (see recipe) or 1 lb (450 g) dried tagliatelle
    • ¼ cup (10 g) flat-leaf parsley, finely chopped
    • 2 tbsp mint, finely chopped

Preparation

Note from Ricardo

The confit lemon can be replaced with 1 tbsp lemon zest.

The confit lemon and olives add quite a bit of salt to the sauce. Add any additional salt gradually to avoid overdoing the seasoning.

Personal Note