Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

1 serving Percent of U.S. RDA

Calories 375 Protein 50% Protein, 9 32 Vitamin A 10%
Carbohydrate, 9 7 Vitamin C
4% Fat, g Z3 Thiamin 8% Cholesterol, mg 120
Riboflavin 20% Sodium, mg 500 Niacin 42% Potassium, mg 430
Calcium 4% Iron 10%

From the files of Al Rice, North Pole Alaska. Feb 1994

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