Recipe for Chicken With Yogurt


1/4 cup sliced almonds
1 tablespoon margarine or butter
8 chicken drumsticks (about 1
1/3 pounds), skinned
1 tablespoon margarine or butter
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon dried dill weed
1/3 cup water
1 teaspoon chicken bouillon granules
1 medium onion, sliced
1/2 cup plain nonfat yogurt
1/2 teaspoon cornstarch
1/4 cup cold water


Cook the almonds in 1 tablespoon margarine in 10-inch skillet over medium heat, stirring frequently, until almonds are golden brown. Remove with slotted spoon; drain and reserve.

Cook chicken drumsticks in 1 tablespoon margarine over medium heat until brown on all sides; reduce heat. Sprinkle with paprika, salt and dill weed. Mix 1/3 Cup water and bouillon granules; pour over chicken. Add onion. Cover and simmer about 30 minutes or until chicken is done.

Remove chicken with slotted spoon; keep warm. Stir yogurt into liquid in skillet. Mix cornstarch and 1/4 Cup cold water; gradually stir into yogurt mixture. Heat to boiling, stirring constantly. Boil and stir I minute. Pour yogurt sauce over chicken. Sprinkle with almonds.

4 servings.

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