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CATEGORY CUISINE TAG YIELD
Meats Chicken, Pressure co 6 Servings

INGREDIENTS

1 T Olive oil
1 Onion, coarsely chopped
1 T Cumin, whole
1 T Fresh ginger, finely chopped
1 1/2 c Dried lentils, rinsed
12 Skinless chicken thighs
4 Carrot, peeled and quartered
3 1/2 c Water
1/4 t Ground allspice
1/2 t Ground cinnamon
1 c Raisins
2 Frozen spinach, defrosted
Salt and pepper, to taste

INSTRUCTIONS

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@voyager.net>
Serving Ideas : Searve with steamed rice (Basmati is best)  NOTES :
Leftovers freeze well

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 359
Calories From Fat: 77
Total Fat: 8.6g
Cholesterol: 131.1mg
Sodium: 167mg
Potassium: 942mg
Carbohydrates: 39.5g
Fiber: 7g
Sugar: 20.5g
Protein: 32.8g


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