Chicken with Lentils and Spinach

By akselden

Ingredients

• 1 T. olive oil
• 1 large onion, coarsely chopped
• 1 T. whole cumin seeds
• 1 T. finely minced fresh ginger
• 1 1/4 c. dried lentils, picked over and rinsed
• 2 1/2 lbs. chicken parts, skinned (dark meatremains moister)
• 2 large carrots, peeled and cut into 3-4 chunks each
• 3 1/2 c. water
• 1/4 tsp. ground allspice
• 1/2 tsp. ground cinnamon
• 2/3 c. raisins
• 1 10 oz. package frozen leaf spinach, defrosted
• 3/4 tsp. salt, or to taste

Preparation

Step 1

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

Lock lid in place and, over high heat, bring to high pressure. Adjust heat to maintain high pressure and cook for 9 minutes. Reduce pressure with quick release method. Remove lid, tilting pot away from you as steam escapes. Squeeze spinach to release excess water. Stir in spinach; add salt to taste. Simmer until spinach is cooked about 2 minutes.