Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Sliced almonds 1/4 ts Dried dill weed
1 tb Margarine or butter 1/3 c Water
8 Chicken drumsticks (about 1 1 ts Chicken bouillon granules
1/3 Pounds), skinned 1 md Onion, sliced
1 tb Margarine or butter 1/2 c Plain nonfat yogurt
1/2 ts Paprika 1/2 ts Cornstarch
1/4 ts Salt 1/4 c 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.

Nutrition In

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