Name: Spicy Fried Chicken Thighs with Papads And Hot Sausage Stuf
Ingredients: 6 oz Hot sausage meat; 3 Papads; (spicy Indian bean; ; wafers); 1 lg 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

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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	lg	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

FOR THE STUFFING
FOR THE CHICKEN
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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