Spicy Fried Chicken Thighs with Papads And Hot Sausage Stuf

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1 pinch nutmeg; Grated
Vegetable oil; for deep frying
Black Pepper; freshly ground
Flour; for dredging; seasoned with pepper
Cayenne; to taste
1 lg Egg
3 Papads; (spicy Indian bean wafers)
6 oz sausage meat; Hot
1/4 c Dry bread crumbs
6 Chicken thighs; boned

Original recipe makes 1



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 Recipe by: TASTE SHOW #TS4924

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Calories Per Serving: 1033 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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