Spicy Fried Chicken Thighs With Papads And Hot Sausage St Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
6 ounce: Hot sausage meat,
3: Papads, (spicy Indian bean
Wafers),
1 large: Egg,
1/4 cup: Dry bread crumbs,
pn 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:
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
TASTE SHOW #TS1G18
For the stuffing:
Source from luhu.jp
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
TASTE SHOW #TS1G18
For the stuffing:
Source from luhu.jp
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