Chicken with yogurt

1 servings

Quantity Ingredient
¼ cup Sliced almonds
1 tablespoon Margarine or butter
8 Chicken drumsticks (about 1
⅓ Pounds), skinned
1 tablespoon Margarine or butter
½ teaspoon Paprika
¼ teaspoon Salt
¼ teaspoon Dried dill weed
⅓ cup Water
1 teaspoon Chicken bouillon granules
1 medium Onion, sliced
½ cup Plain nonfat yogurt
½ teaspoon Cornstarch
¼ 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 ⅓ 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 ¼ 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.

Nutrition In

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