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Chicken with Figs in Ras-el-Hanout and Couscous

By epicurious · From Open Recipes · 14 ingredients
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Why it works: White wine and fig share more aroma than cooks usually use. They rank in the top 6% of all ingredient pairs, and 29 recipes mention both. Both carry beta-damascenone, which smells apple, rose. The science ↓

The recipe

Makes 6 servings

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. White wine + figtop 6% of all pairs
    Aroma overlapstrong
    Mentioned together29 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Thyme + lemontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together3,973 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Olive + garlictop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together23,449 recipes

    Shared aroma: linalool (floral, citrus).

  4. Carrot + thymetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Shallot + thymetop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together1,467 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the carrot

How well each one fits the dish's main ingredients (chicken, olive, shallot, garlic, thyme, lemon, white wine):

  1. Tomatobetter flavor fit
  2. Potatobetter flavor fit
  3. Chivebetter flavor fit
  4. Carrotthe original

Fit is the average pairing score against chicken, olive, shallot, garlic, thyme, lemon, white wine. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).