Chicken with lentils and spinach

Yield: 6 Servings

Measure Ingredient
1 tablespoon Olive oil
1 large Onion; coarsely chopped
1 tablespoon Cumin; (whole)
1 tablespoon Fresh ginger; finely chopped
1½ cup Dried lentils; rinsed
12 Skinless chicken thighs
4 larges Carrot; peeled and quartered
3½ cup Water
¼ teaspoon Ground allspice
½ teaspoon Ground cinnamon
1 cup Raisins
2 packs Frozen spinach; defrosted
Salt and pepper; to taste

Heat the oil in the cooker. Saute the onion until lightly bowned, stirring frequently, about 3-4 minutes. Stir in the cumin seeds and ginger and saute an additional 10 seconds. Add the lentils, chicken, carrots, water, allspice, cinnamon and raisins. Stir to scrape up any bown bits sticking to the bottom of the cooker.

Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 9 minutes. (Meanwhile squees the spinach to release all excess water.) Reduce pressue with a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape. Stir in the spicach and add salt and pepper to taste. Simmer until the spncach is cooked, about 2 minutes.

483 calories, 9 grams of fat Recipe By : Adapted from Cooking Under Pressure by Lorna Sass Posted to Digest eat-lf.v096.n192 Date: Sat, 19 Oct 1996 10:22:28 -0500 From: Kathie Briggs <kjbriggs@...> Serving Ideas : Searve with steamed rice (Basmati is best) NOTES : Leftovers freeze well

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