Ingredients

• 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
• Freshly ground pepper
• Vegetable oil for deep frying

Instructions

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.
2. Suggested drink: Scharffenberger Blanc de Blancs, 1989