| 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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