Spicy Fried Chicken Thighs With Papads And Hot Sausage St
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs, Vegetables | Indian | Taste4 | 1 | Servings |
INGREDIENTS
| 6 | oz | Hot sausage meat |
| 3 | Papads, spicy Indian bean | |
| wafers | ||
| 1 | Egg | |
| 1/4 | c | Dry bread crumbs |
| 1 | pn | Grated nutmeg |
| Salt | ||
| Pepper | ||
| 6 | Chicken thighs, boned | |
| Flour for dredging, seasoned | ||
| with salt | ||
| and pepper | ||
| Cayenne to taste | ||
| Salt | ||
| Freshly ground pepper | ||
| Vegetable oil for deep | ||
| frying |
INSTRUCTIONS
Make the stuffing: set a skillet over moderately high heat and heat until hot. Add sausage, crumbled, and cook, stirring occasionally, for 5 minutes, or until golden brown. Transfer to a plate lined with paper towel and let drain. Over an open flame or in a hot, dry skillet set over moderately high heat, toast the Papads for 1 minute, or until crisp and lightly browned. Let cool for 2 minutes and crumble until they resemble oatmeal. In a bowl, combine sausage, Papads, egg, bread crumbs, nutmeg, salt and pepper and work together to form a slightly wet mass that holds its shape. Smooth out the skin of each thigh and create a pocket. Stuff each thigh between skin and meat with Papad mixture. Dredge thighs in seasoned flour, shaking off excess. Season with cayenne, salt and pepper. In a deep fryer or heavy skillet, heat oil to 370 degrees. Add thighs and cook, turning occasionally for 8 to 10 minutes, or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain. Yield: 6 servings Suggested drink: Scharffenberger Blanc de Blancs, 1989 Converted by MC_Buster. Recipe by: TASTE SHOW #TS4924 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1104
Calories From Fat: 448
Total Fat: 48.9g
Cholesterol: 664mg
Sodium: 2655.7mg
Potassium: 1786.8mg
Carbohydrates: 23.7g
Fiber: 1.9g
Sugar: 4.1g
Protein: 132.9g