Ingredients
1/4 cup sliced almonds
1 tbsp margarine or butter
8 chicken drumsticks (about 1
1/3 pounds), skinned
1 tbsp margarine or butter
1/2 tsp paprika
1/4 tsp salt
1/4 tsp dried dill weed
1/3 cup water
1 tsp chicken bouillon granules
1 medium onion, sliced
1/2 cup plain nonfat yogurt
1/2 tsp cornstarch
1/4 cup cold water
Directions
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
Servings: 1 servings
Chicken With Yogurt Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Recipes as a concept can be tracked far back into antiquity, in truth as far back into recorded history as early Egypt, and possibly even further. In practice though, in the main part, these old recipes were just very simple hieroglyphic recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history is a series of ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Continuing our culinary historical journey, we find a couple of interesting cookery books which appeared in the 1300s : a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the indian food that is popular today, but rather recipes for the types of food prepared by the chefs of the upper classes of that period. Later on, in the 15th century, people returning from the crusades brought back many new foods and herbs from middle-east cuisine, such as coriander, parsley, basil and rosemary. The introduction of these new tastes was responsible for an eruption in recipe manuscripts, many of which still exist in private libraries. Over the succeeding few hundred years, the powerful and wealthy houses tried to serve the most exotic meals, and because of this cooks and their collection of recipes increased in prestige. Notwithstanding that, it was during the 19th century that fine cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and publishing popular recipes of the day. The TV revolution gave us celebrity chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Chicken With Yogurt recipe.
