Yield: 4 servings
|6 ounces||Hot sausage meat|
|3 \N||Papads (spicy Indian bean|
|¼ cup||Dry bread crumbs|
|\N pinch||Grated nutmeg|
|6 \N||Chicken thighs, boned|
|\N \N||Flour for dredging, seasoned|
|\N \N||With salt and pepper|
|\N \N||Cayenne to taste|
|\N \N||Freshly ground pepper|
|\N \N||Vegetable oil for deep|
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: