Recipe - Chicken With Yogurt

One fourth cup Sliced almonds
1 tablespoon Margarine or butter
8 Chicken drumsticks (about 1
1/3 Pounds), skinned
1 tablespoon Margarine or butter
One half teaspoon Paprika
One fourth teaspoon Salt
One fourth teaspoon Dried dill weed
1/3 cup Water
1 teaspoon Chicken bouillon granules
1 md Onion, cut or sliced up
One half cup Plain nonfat yogurt
One half teaspoon Cornstarch
One fourth cup Cold water

Cook the almonds in 1 tablespoon margarine in 10inch 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 One fourth 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini