- 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.
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.