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. 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
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|Serving Size: 1 Serving (265g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 573 (78%)|
|Amt Per Serving||% DV|
|Total Fat 63.7g||85 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 28.1g|
|Polyunsanturated Fat 18.3g|
|Cholesterol 9.3mg||3 %|
|Sodium 454mg||16 %|
|Potassium 586mg||15 %|
|Total Carbohydrate 34.5g||10 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 28.6g|
|Protein 13.6g||19 %|
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Calories per serving: 738
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