Spicy fried chicken thighs with papads and hot sausage stuf

Yield: 1 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
1 pinch Grated nutmeg
\N \N Salt
\N \N Pepper
6 \N Chicken thighs; boned
\N \N Flour for dredging; seasoned with salt
\N \N ; and pepper
\N \N Cayenne to taste
\N \N Salt
\N \N Freshly ground pepper
\N \N Vegetable oil for deep 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 Converted by MC_Buster.

Recipe by: TASTE SHOW #TS4924

Converted by MM_Buster v2.0l.

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