Title: Spicy Fried Chicken Thighs with Papads And Hot Sausage Stuf
Categories: Taste4
Yield: 1 servings

------------------------------FOR THE STUFFING------------------------------
6 oz Hot sausage meat
3 Papads; (spicy Indian bean
; wafers)
1 lg Egg
1/4 c Dry bread crumbs
1 pn Grated nutmeg
Salt
Pepper

------------------------------FOR THE CHICKEN------------------------------
6 Chicken thighs; boned
Flour for dredging; seasoned
-with salt
; and pepper
Cayenne to taste
Salt
Freshly ground pepper
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.