Fitascetta with a Twist: A Fusion of Italian and Eswatini Flavors

Ingredients

In this adaptation, the traditional Italian Fitascetta is transformed by incorporating Eswatini-inspired spices and flavors. The original recipe typically uses Italian herbs and spices, while this version introduces a blend of Eswatini spices to create a unique fusion dish. We alse have the original recipe for Fitascetta, so you can check it out.

• 4 chicken breasts (500g / 1.1lb) 4 chicken breasts (500g / 1.1lb)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 teaspoon ground paprika (5g) 1 teaspoon ground paprika (5g)
• 1 teaspoon ground cumin (5g) 1 teaspoon ground cumin (5g)
• 1 teaspoon ground coriander (5g) 1 teaspoon ground coriander (5g)
• 1 teaspoon ground ginger (5g) 1 teaspoon ground ginger (5g)
• 1 teaspoon garlic powder (5g) 1 teaspoon garlic powder (5g)
• 1 teaspoon onion powder (5g) 1 teaspoon onion powder (5g)
• Salt and pepper, to taste Salt and pepper, to taste
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 2 tablespoons chopped fresh basil (10g) 2 tablespoons chopped fresh basil (10g)
• 2 tablespoons chopped fresh parsley (10g) 2 tablespoons chopped fresh parsley (10g)
• 1 cup (180g) polenta 1 cup (180g) polenta
• 4 cups (950ml) water 4 cups (950ml) water
• 1 cup (240ml) milk 1 cup (240ml) milk
• 2 tablespoons butter (30g) 2 tablespoons butter (30g)

Nutrition

• Calories: 420 kcal / 1760 KJ
• Fat: 14g (Saturated Fat: 5g)
• Carbohydrates: 32g (Sugar: 4g)
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, paprika, cumin, coriander, ginger, garlic powder, onion powder, salt, and pepper. Mix well to create a marinade.
2. 2.
   Place the chicken breasts in the marinade, ensuring they are evenly coated. Let them marinate for at least 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   In a saucepan, heat the tomato sauce over medium heat. Add the chopped basil and parsley. Simmer for 10 minutes, stirring occasionally.
5. 5.
   Meanwhile, in a separate saucepan, bring the water to a boil. Gradually whisk in the polenta and reduce the heat to low. Cook for 15-20 minutes, stirring occasionally, until the polenta thickens. Stir in the milk and butter until well combined.
6. 6.
   Grill the marinated chicken breasts for 6-8 minutes per side, or until cooked through.
7. 7.
   Serve the grilled chicken breasts with the tomato and herb sauce, alongside a generous portion of creamy polenta.

Treat your ingredients with care...

• Chicken breasts — For best results, choose boneless, skinless chicken breasts. Pound them to an even thickness before marinating to ensure even cooking.

Tips & Tricks

• To add an extra kick of heat, sprinkle some chili flakes over the grilled chicken before serving.
• For a smoky flavor, grill the chicken over charcoal instead of using a gas grill.
• If you prefer a thicker tomato sauce, simmer it for a longer duration until it reaches your desired consistency.
• Experiment with different herbs and spices in the marinade to customize the flavors to your liking.
• Leftover grilled chicken can be sliced and used in sandwiches or salads the next day.

Serving advice

Serve the Fitascetta with a side of creamy polenta and a fresh green salad for a complete and satisfying meal.

Presentation advice

Arrange the grilled chicken breasts on a platter, drizzle the tomato and herb sauce over them, and garnish with fresh basil leaves. Serve the creamy polenta in a separate bowl alongside the chicken.