Coconut guinea fowl with vanilla sweet potatoes

Ingredients

For 4 servings

• •1 1 guinea pig capon unit
• •800 g 800 g sweet potato
• •1 g 1 g of vanilla
• •25 cl 25 cl poultry bottom
• •10 cl 10 cl maple syrup
• •50 g 50 g butter
• •5 cl 5 cl poultry bottom
• •salt
• •mill pepper

Method

1. 1.In a large pot, sprinkle it with oil, cover the pot. Put the capon to cook 30 minutes in the thermostat 7 preheated oven.
2. 2.Meanwhile peel and cut the sweet potatoes into pieces. Cook 15 minutes in boiling salted water. Drain them, refresh them under cold water.
3. 3.Open and scratch the vanilla pod, heat it in a pan with maple syrup.
4. 4.Take out the guinea chapon, water it with the vanilla maple syrup. Lower the thermostat to 6. Put back the guinea fowl capon to cook 30 minutes by watering regularly.
5. 5.Brown sweet potatoes in butter in a skillet. Add them to the casserole around the chapon with the bottom of the boiled poultry, put the whole to cook again 30 minutes. Take the casserole out, let the pintade capon rest 15 minutes before cutting it.
6. 6.Serve with sweet potatoes and cooking juice.