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.

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