Spicy fried chicken thighs with papads and hot sausage st

Yield: 4 servings

Measure Ingredient
6 ounces Hot sausage meat
3 \N Papads (spicy Indian bean
\N \N Wafers)
1 large Egg
¼ cup Dry bread crumbs
\N pinch Grated nutmeg
\N \N Salt
\N \N Pepper
6 \N Chicken thighs, boned
\N \N Flour for dredging, seasoned
\N \N With salt and pepper
\N \N Cayenne to taste
\N \N Salt
\N \N Freshly ground pepper
\N \N Vegetable oil for deep
\N \N Frying

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 TASTE SHOW #TS1G18

For the stuffing:

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