Yield: 1 servings
Measure | Ingredient |
---|---|
¼ cup | Sliced almonds |
1 tablespoon | Margarine or butter |
8 \N | Chicken drumsticks (about 1 |
⅓ \N | 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