Chicken With Yogurt
|Sliced almonds||1⁄4 Cup (4 tbs)|
|Chicken drumsticks||2 Pound|
|Dried dill weed||1⁄4 Teaspoon|
|Water||1⁄3 Cup (5.33 tbs)|
|Instant chicken bouillon||1 Teaspoon|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Cornstarch||1 1⁄2 Teaspoon|
|Cold water||1⁄4 Cup (4 tbs)|
Cook and stir almonds in 1 tablespoon margarine in 10-inch skillet over medium heat until golden brown.
Remove with slotted spoon and drain; reserve.
Remove skin from drumsticks.
Brown drumsticks on all sides in 1 tablespoon margarine over medium heat; reduce heat.
Sprinkle with paprika, salt and dill weed.
Mix 1/3 cup water and the bouillon; pour over chicken.
Cover and simmer until drumsticks are done, about 30 minutes.
Remove drumsticks; 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 1 minute.
Pour yogurt sauce over drumsticks; sprinkle with sliced almonds.