| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Pressure co |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
lg |
Onion; coarsely chopped |
| 1 |
tb |
Cumin; (whole) |
| 1 |
tb |
Fresh ginger; finely chopped |
| 1 1/2 |
c |
Dried lentils; rinsed |
| 12 |
|
Skinless chicken thighs |
| 4 |
lg |
Carrot; peeled and quartered |
| 3 1/2 |
c |
Water |
| 1/4 |
ts |
Ground allspice |
| 1/2 |
ts |
Ground cinnamon |
| 1 |
c |
Raisins |
| 2 |
pk |
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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