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 |
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.