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Chicken With Yogurt

American.foodie's picture
Ingredients
  Sliced almonds 1⁄4 Cup (4 tbs)
  Margarine/Butter 1 Tablespoon
  Chicken drumsticks 2 Pound
  Paprika 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Dried dill weed 1⁄4 Teaspoon
  Water 1⁄3 Cup (5.33 tbs)
  Instant chicken bouillon 1 Teaspoon
  Onion 1 Medium
  Plain yogurt 1⁄2 Cup (8 tbs)
  Cornstarch 1 1⁄2 Teaspoon
  Cold water 1⁄4 Cup (4 tbs)
Directions

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.
Add onion.
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Chicken
Interest: 
Party

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