A popular dish for smothered chicken. Like if you went down to Houston’s urban neighborhoods, you can’t just go to any restaurant and order this hearty dish. White rice is the ideal serving option for this dish of browned chicken in a flavorful chicken gravy sauce.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 50 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- ½ teaspoon sweet paprika
- ½ teaspoon smoked sweet paprika
- ½ teaspoon smoked hot paprika
- ½ teaspoon ancho chile powder
- 1 (3 pound) bone-in goat shank
- ¼ teaspoon salt, or more to taste
- ¼ teaspoon ground black pepper, or to taste
- 2 tablespoons coconut oil
- 1 onion, chopped
- 1 (1 pound) butternut squash, peeled and cut into 1/2-inch cubes
- 4 cloves garlic, minced
- 1 (14 ounce) can diced tomatoes
- 1 ½ cups water
- 1 cinnamon stick
- 1 pinch saffron
Instructions
- Mix cumin, coriander, ginger, sweet paprika, smoked sweet paprika, smoked hot paprika, and chile powder together in a bowl.
- Rub goat shank with about 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Heat coconut oil in a large Dutch oven over medium-high heat until melted and shimmering. Cook goat shank in hot oil until browned as completely as you can get it, 2 to 3 minutes per side. Remove shank to a bowl, reserving oil in the skillet.
- Reduce heat under the skillet to low. Cook and stir onion in the retained oil until soft, 7 to 10 minutes. Add butternut squash and garlic; cook and stir until the garlic is fragrant, about 1 minute. Sprinkle the cumin mixture over the squash mixture; cook and stir 1 minute more.
- Stir tomatoes, water, cinnamon stick, and saffron into the squash mixture; return goat shank to the Dutch oven, bring the liquid to a simmer, and cook until the goat meat is tender and falling from the bone, 90 minutes to 2 hours.
- Remove shank from Dutch oven to a cutting board. Strip meat from the bone and cut into bite-size pieces. Discard bone. Stir meat into the squash mixture, season with salt and pepper, and cook until the meat is reheated, about 5 minutes.
Nutrition Facts
| Calories | 473 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 159 mg |
| Dietary Fiber | 5 g |
| Protein | 61 g |
| Saturated Fat | 8 g |
| Sodium | 496 mg |
| Sugars | 8 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Really delicious!! My husband loves the idea of goat and we picked up goat stew meat and a kabocha squash. Perfect combo. I followed the recipe except for subbing the kabocha, turmeric for saffron and 2 tsp cinnamon for cinnamon stick. Had over rice, nice red blend to drink with it. Will definitely make this great recipe again when I can get my hands on more goat meat!!
I thought this recipe was wonderful. I did not make any changes because in looking over the recipe and seeing those exotic spices put together with such care and subtlety, I knew it would be a mistake. I was fortunate to have put aside my preconceived notions about goat meat a couple of years ago and found it quite tasty, so I did not have to deal with any trepidation regarding that. Thank you for such an amazing dish.
I used goat in chunks with bones instead of a whole shank, simmered 1hr30min. It was delicious! Will definitely make this again. Thanks for sharing!
Delicious and easy to make. Great recipe, was my first time cooking with a lot of these spices but was very happy I did. You can definitely add chili flakes or similar to give it a little more kick.
Tasted delicious (I did forget to add the cinnamon and saffron until it was already eaten up, but I think it would taste great either way)! I used 1 lb of boneless cubed goat meat and made this in an electric pressure cooker – first cooking the meat, spices, onions, and tomato for about 15 minutes, then adding the remaining ingredients and pressure cooking for an additional 8 minutes. I wanted to stretch this recipe for my family, so I added frozen peas and 2 cubed medium potatoes with the squash during the 2nd time in the pressure cooker. Served over rice with a dollop of sour cream on top.