Chicken with spinach and lentils, harissa and couscous

Harissa:  (from the New Mediterranean Diet Cookbook):  Rinse 12 New Mexico chilis, 2 Ancho chilis, and one chile de Arbol.  Cut tops off and dump out seeds.  Cover with hot water and let steep about 30 minutes.  Meanwhile, toast 2 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tsp caraway seeds until fragrant.  Remove from heat.  Grind spices in a mortar and pestle with a pinch of sea salt.  Add 5 roughly chopped garlic cloves.  Grind into the spices.  .  Drain the chiles and remove most of the seeds and membranes.  Use a spoon to remove the pulp from the chiles into the spices.  Grind it into the spices.  Stir in 1/4 cup olive oil, a tbsp at a time.  To store, put in glass jar.  Use a spoon to pat it down.  Cover with olive oil.

Chicken with Lentils and Spinach from Cooking Under Pressure.  Heat 2 tbsp oil in pressure cooker.  Add 1 large onion, chopped.  Cook 3-4 minutes.  Add 1 tbsp whole cumin seeds.  Cook 10 sec.  Add 1 1/4 cups lentils (rinsed), 2 pounds chicken parts, 3 1/2 cup water, 1/4 tsp allspice, 1/2 tsp cinnamon, 2/3 cups raisins (I used golden raisins) and 2 large whole peeled carrots.  Trim off the ends.  Cover and bring to pressure.  Cook 9 minutes.  Bring pressure down quickly.  Add 1 package defrosted spinach and 2 tsps grated ginger.  Cook another couple of minutes.  Serve with couscous.