Chicken With Yogurt

• 1 Tbsp. margarine
• 8 chicken thighs
• 1/2 tsp. paprika
• 1/4 tsp. salt
• 1/4 tsp. dried dill weed
• 1/3 c. water
• 1 tsp. instant chicken bouillon
• 1 medium onion, sliced
• 1/2 c. plain yogurt
• 1 1/2 tsp. cornstarch
• 1/4 c. cold water

1. Remove chicken skin; cook chicken in 1 tablespoon margarine over medium heat until done on both sides.
2. Reduce heat; sprinkle with paprika, salt and dill weed.
3. Mix 1/3 cup water and dry bouillon; pour over chicken.
4. Add onion.
5. Cover and simmer until chicken is done, about 30 minutes.
6. Remove chicken; keep warm. Stir yogurt into liquid in skillet.
7. Mix cornstarch and 1/4 cup water; gradually stir into yogurt mixture.
8. Heat to boiling; stir constantly.
9. Boil and stir 1 minute.
10. Pour yogurt sauce over chicken; sprinkle with parsley.
11. Serves 4 people.

margarine, chicken, paprika, salt, dill weed, water, instant chicken, onion, plain yogurt, cornstarch, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=167174 (may not work)