Hungarian Paprikás Csirke – Chicken Paprikash with Dumplings One of Hungary’s most iconic dishes, Paprikás Csirke features chicken simmered in a creamy paprika sauce, traditionally served with soft dumplings (nokedli). Ingredients (Serves 4): * 1kg chicken (legs or thighs preferred) * 1 large onion, chopped * 2 tbsp Hungarian sweet paprika * 2 garlic cloves, minced * 1 tbsp flour * 200ml sour cream * 300ml chicken stock * Salt, pepper, oil Instructions: 1. Sauté onion and garlic in oil until golden. 2. Add paprika and stir briefly, then add chicken and brown. 3. Pour in stock, cover and simmer for ~40 minutes. 4. Mix sour cream and flour, stir into sauce, and cook until thick. 5. Serve with *nokedli* or egg noodles. Hungarian Tip: Always add paprika off heat to prevent it from turning bitter.

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Portuguese Perna de Peru Assada – Roast Turkey Leg with Garlic and Wine Popular for holidays and Sunday lunches in Portugal, this dish features turkey legs slow-roasted with white wine, garlic, bay, and olive oil until the meat falls off the bone. Ingredients (Serves 2–3): * 2 large turkey legs * 4 cloves garlic, minced * 2 bay leaves * 200ml white wine * 2 tbsp olive oil * Salt, pepper, paprika Instructions: 1. Rub turkey with garlic, salt, pepper, paprika, and olive oil. Marinate with bay leaves and wine for at least 1 hour. 2. Roast at 180°C (350°F) for ~1.5–2 hours, basting occasionally with juices. 3. Increase heat to 220°C (430°F) for 15 minutes to crisp skin. 4. Serve with roasted potatoes or rice. Portuguese Tip: Serve with sautéed greens or migas (garlic-bread crumbs with greens) for a rustic touch.

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Looking for a flavorful twist on dinner tonight? Duck Confit Ingredients: - 4 duck legs - 1 cup duck fat (or enough to cover the duck legs) - 4 cloves garlic, minced - 1 tablespoon fresh thyme leaves - 1 tablespoon kosher salt - 1 teaspoon black pepper - 2 bay leaves Preparation Steps: 1. In a bowl, mix minced garlic, thyme, salt, and pepper. 2. Rub the spice mixture all over the duck legs; place in a dish and cover. 3. Refrigerate for at least 24 hours to marinate. 4. Preheat your oven to 225°F (110°C). 5. Rinse the duck legs under cold water to remove excess salt and spices. 6. In a large oven-safe pot, melt the duck fat over low heat. 7. Add the duck legs and bay leaves, ensuring they are fully submerged in fat. 8. Cook in the oven for 4 to 6 hours, until the duck is tender and falls off the bone. 9. For crispy skin, remove the legs from the fat and sear in a hot skillet for a few minutes on each side before serving. Prep Time: 20 mins | Cooking Time: 6 hours | Total Time: 6 hours 20 mins Calories: 450 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with roasted vegetables or a fresh green salad for a delightful meal! #duckconfit #comfortfood #homemade