Spicy Fried Chicken Thighs with Papads and Hot Sausage Stuffing

• 6 ounces hot sausage meat
• 3 Papads (spicy Indian bean wafers)
• 1 large egg
• 1/4 cup dry bread crumbs
• Pinch 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

1. Make the stuffing: set a skillet over moderately high heat and heat until hot.
2. Add sausage, crumbled, and cook, stirring occasionally, for 5 minutes, or until golden brown.
3. Transfer to a plate lined with paper towel and let drain.
4. 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.
5. Let cool for 2 minutes and crumble until they resemble oatmeal.
6. 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.
7. Smooth out the skin of each thigh and create a pocket.
8. Stuff each thigh between skin and meat with Papad mixture.
9. Dredge thighs in seasoned flour, shaking off excess.
10. Season with cayenne, salt and pepper.
11. In a deep fryer or heavy skillet, heat oil to 370 degrees.
12. Add thighs and cook, turning occasionally for 8 to 10 minutes, or until golden brown and cooked through.
13. Transfer to a plate lined with paper towels to drain.
14. Suggested drink: Scharffenberger Blanc de Blancs, 1989

sausage meat, egg, bread crumbs, nutmeg, salt, pepper, chicken, flour, cayenne, salt, freshly ground pepper, vegetable oil

Taken from www.foodnetwork.com/recipes/spicy-fried-chicken-thighs-with-papads-and-hot-sausage-stuffing-recipe.html (may not work)