• Using a sturdy cutting board and chefs knife cut lamb into bitesize pieces not too small.
• Season with salt and pepper. Coat well in flour and dust off excess. Set aside
• Add 2 tablespoon olive oil to a cast-iron skillet or heavy-bottom saute pan and brown the chicken on all sides; 3 to 5 minutes. Remove and keep warm
• To the same pan, add the remaining oil and saute onion, garlic, and ginger until onions are translucent
• Place chicken in the slow cooker. Top with the sauteed onion mixture.
• Add tomato paste and apricot jam to the stock. Combine well then add it to the slow cooker as well.
• Next, add in the cranberries and any remaining ingredients. Season with salt and pepper.
• Cover and cook chicken on low for 4 hours or on high for about 3 hours. The chicken will be soft and tender falling off the bone when forked.
• When done garnish with chopped fresh parsley

Stovetop

• Alternatively, if you do not want to use a slow-cooker, you can continue to cook on the stovetop in a Dutch oven or heavy-bottom pan over medium-low heat. It will take about 1 to 1 ½ hours.

  Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.

For the Couscous

• Place the couscous in a big bowl. Season with salt and pepper.
• Add oil and mix well so each grain of couscous is coated with oil.
• Add the boiling water. Stir well. Cover and let rest covered for 5 to 10 minutes. Then fluff with a fork
• Add the cranberry and fresh herbs.
• Enjoy