Guinea fowl with mashed potatoes

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.