Slow-Cooked Chicken and Goat with Onions

Now, this is not an entry about a cake. It was a good cake, although I have to ask you not to use raspberry buttercream you've had stashed in the freezer as filling (it soaks into the cake in a rather unappetizing way). It also it had excellent fudge frosting.

However.

This is an entry about meat. Specifically, goat and chicken slow-cooked together with plenty of onions... so that the meats flavor each other and the onions turn golden brown and delicoius. Not so much a recipe as a method:

Slow-Cooked Chicken and Goat with Onions


2 goat or lamb shoulder chops. Brown them if you want.
5ish chicken drumsticks. You can brown these if you want too, or skin them. Or not.
1.5 large onions, sliced
1/3 cup olive oil
Balsamic vinegar to taste to make a vinaigrette (I use a lot)
2 tbsp Dijon mustard
2 tbsp cumin
1 tbsp honey
zest of one lemon
Sesame seeds for garnish

Cover the bottom of your slow cooker with onions. Lay the shoulder chops on the onions. Add the chicken.

In a small pitcher, mix the remaining ingredients together. Pour over the meat/onions, making sure to coat well.

Cook on high for 4 hours. There will be a lot of liquid. Lift out the meat and onions and serve on a platter, garnished with sesame seeds.

You could, of course, then reduce the liquid into a sauce to serve with the meat.

Serves 4 (3 if you're serving two carnivorous young men)