Ingredients

2 T olive oil

1 large onion, coarsely chopped

1 T whole cumin seeds

1 1/2 C dried lentils, picked over and rinsed

2 1/2 lbs chicken parts, skinned

3 1/2 C water

1/4 t ground allspice

1/2 ground cinnamon

2/3 C

raisins

2 large carrots, peeled left whole

One 10 oz. pkg frozen leaf spinach, defrosted

2t fresh ginger, finely minced

1t salt, or to taste

Preparation

  1. Saute the onion in hot oil until lightly browned.
  2. Stir in cumin seeds ant saute 10 seconds.
  3. Add lentils, chicken, carrots, water, allspice, cinnamon, and raisins. Stir and de-glaze pot.
  4. Set carrots on top.
  5. Lock lid and bring to high pressure. Adjust heat to maintain high pressure for 9 minutes.
  6. Use quick-release method.
  7. Dice carrots. Stir in spinach and ginger, and salt to taste. 8.Simmer 2 minutes or until spinach is cooked.