Chicken Tagliatelle with Olives and Confit Lemon
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
Instructions
- In a non-stick skillet over high heat, brown the chicken, onions and garlic in the oil. Add the spices and harissa. Cook for 30 seconds while stirring. Add the broth, olives and lemon confit. Cook for 20 minutes or until the sauce has reduced by half and the flavour is very concentrated. Add the zucchini and cook, stirring, for 2 minutes or until translucent. Season lightly with salt and generously with pepper (see note).
- In a pot of salted boiling water, cook the pasta until al dente, about 5 minutes for fresh pasta. Set aside ½ cup (125 ml) of the cooking water. Drain the pasta.
- Add the pasta to the skillet and stir to coat well in the sauce. Add the reserved pasta cooking water to thin out the sauce as needed.
- Garnish with the parsley and mint. Serve immediately in shallow bowls.
Chicken Tagliatelle with Olives and Confit Lemon