Recipe: Chicken with Lentils and Spinach (pressure cooker)

CHICKEN WITH LENTILS AND SPINACH

1 tablespoon olive oil
1 large onion, coarsely chopped
1 tablespoon whole cumin seeds
1 tablespoon finely chopped fresh ginger
1 1/2 cups dried lentils, rinsed
12 skinless chicken thighs
4 to 6 large carrot, peeled and quartered
3 1/2 cups water
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 cup raisins
2 packages frozen spinach, defrosted
salt and pepper (to taste)

Heat the oil in the uncovered pressure cooker. Saute the onion until lightly browned, 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 brown 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 squeeze the spinach to release all excess water.

Reduce pressure with a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape. Stir in the spinach and add salt and pepper to taste. Simmer until the spinach is cooked, about 2 minutes.

Servings: 6
Source: Cooking Under Pressure by Lorna J. Sass