| 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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