Title: Spicy fried chicken thighs with papads and hot sausage st
 Categories: Taste
      Yield: 4 Servings
 
      6 oz Hot sausage meat
      3    Papads (spicy Indian bean
           Wafers)
      1 lg Egg
    1/4 c  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
 
  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