Yield: 1 servings
| Measure | 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