| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 1 | Servings | |
INGREDIENTS
| 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 |
| 4 | servings. |
INSTRUCTIONS
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. 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
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