Spicy fried chicken thighs with papads and hot sausage stuf
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Hot sausage meat |
| 3 | Papads; (spicy Indian bean | |
| ; wafers) | ||
| 1 | large | Egg |
| ¼ | cup | Dry bread crumbs |
| 1 | pinch | 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 | ||
Directions
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.