Guinea fowl with mashed potatoes

Name: guinea fowl with mashed potatoes
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 1 guinea fowl approx. 1.1 kg; 3 tl chili powder; 2 tl cinnamon; 1 tl salt; 50 g butter; 2 el traditional olive oil; 2 toe garlic; 3 broken sprig of rosemary; 4 Elstar apple or other firm apple; 100 ml cider

Guinea fowl with compote of apple, cider and rosemary.

Ingredients

Directions

Let the guinea fowl reach room temperature for about 30 minutes beforehand.
Stir in a bowl the chili powder, cinnamon, pepper and the salt together.
Sprinkle 1 tsp of herbs into the belly cavity of the guinea fowl. Put 1 tbsp of butter in the abdominal cavity. Sprinkle the guinea fowl with the rest of the herbs.
Heat the remaining butter and olive oil in a frying pan and fry the guinea fowl around brown in about 10 minutes.
Crush the garlic cloves with the flat side of a knife and add with the rosemary to the shortening.
Roast the guinea fowl with the lid on the pan in a gentle heat for about 1 hour, turning regularly.
Meanwhile, peel the apples and cut into cubes. Boil the apples with the cider in a pan in approx. 10 min. Gently and let the moisture evaporate.
Place the guinea fowl on a plate and leave to rest for about 5 minutes. Ris the rosemary needles from the twig, cut finely and stir through the compote.
Serve separately at the guinea fowl. Serve with potato croquettes and braised pointed cabbage.