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Name: Chicken with Yogurt
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 tb Margarine or butter; 1 tb Margarine or butter; 1/3 c Water; 1/4 ts Dried dill weed; 1 md Onion, sliced; 1/2 c Plain nonfat yogurt; 1/2 ts Paprika; 8 Chicken drumsticks (about 1; 1/2 ts Cornstarch; 1/3 Pounds), skinned; 1 ts Chicken bouillon granules; 1/4 c Cold water; 1/4 c Sliced almonds; 1/4 ts Salt

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INGREDIENTS

1 tb Margarine or butter
1 tb Margarine or butter
1/3 c Water
1/4 ts Dried dill weed
1 md Onion, sliced
1/2 c Plain nonfat yogurt
1/2 ts Paprika
8 Chicken drumsticks (about 1
1/2 ts Cornstarch
1/3 Pounds), skinned
1 ts Chicken bouillon granules
1/4 c Cold water
1/4 c Sliced almonds
1/4 ts Salt

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. 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

NOTES

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Chicken with Yogurt

1 tb Margarine or butter
1 tb Margarine or butter
1/3 c Water
1/4 ts Dried dill weed
1 md Onion, sliced
1/2 c Plain nonfat yogurt
1/2 ts Paprika
8 Chicken drumsticks (about 1
1/2 ts Cornstarch
1/3 Pounds), skinned
1 ts Chicken bouillon granules
1/4 c Cold water
1/4 c Sliced almonds
1/4 ts Salt

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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Nutrition

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Serving Size: 1 Serving (265g)
Recipe Makes: 1 Servings

Calories: 738
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 738

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