Recipe - Chicken With Lentils And Spinach

1 tablespoon Olive oil
1 lg Onion; coarsely chopped
1 tablespoon Cumin; (whole)
1 tablespoon Fresh ginger; finely chopped
1 One half cup Dried lentils; rinsed
12 Skinless chicken thighs
4 lg Carrot; peeled and quartered
3 One half cup Water
One fourth teaspoon Ground allspice
One half teaspoon Ground cinnamon
1 cup Raisins
2 pack Frozen spinach; defrosted
Salt and pepper; to taste

Heat the oil in the cooker. Saute the onion until lightly bowned, stirring
frequently, about 34 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 eatlf.v096.n192

Date: Sat, 19 Oct 1996 10:22:28 0500

From: Kathie Briggs kjbriggs@voyager.net

Serving Ideas : Searve with steamed rice (Basmati is best)

NOTES : Leftovers freeze well