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Grilled Coriander Poussin with Farro Verde, Roasted Carrots and Chioggia Beets

Chef Billy Allin loves to cook poussin in the spring as its delicate flavor works well with the season’s first vegetables like tiny carrots and beets. Farro verde is a delicious grain that is available from Anson Mills. Its slightly smoky taste is delicious with this grilled poussin. If you can’t find farro verde, substitute regular farro.

By williamssonoma · From Open Recipes · 19 ingredients
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Grilled Coriander Poussin with Farro Verde, Roasted Carrots and Chioggia Beets

Why it works: Coriander and carrot match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,297 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Grilled Coriander Poussin with Farro Verde, Roasted Carrots and Chioggia Beets

Serves 4.

Ingredients

Directions

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

Nutrition, whole recipe (rough)

710Calories
44 gProtein
30 gFat
69 gCarbs

Counts 16 of 19 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 16 portions
IngredientPortion assumedkcal
Farro1/2 cup cooked (100g)170
Chicken100g cooked165
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Beet1/2 cup (85g)35
Carrot1 medium (61g)25
Mushroom1/2 cup sliced (35g)15
Lemonjuice of 1 lemon (48ml)12
Shallot1 tbsp minced (10g)7
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Vinegar1 tbsp (15ml) distilled3
Bay Leaf1 leaf (0.6g)2
Cilantro1 tbsp chopped fresh (1g)1
Salt1 tsp (6g)0
Coriandernot in our table0
Seednot in our table0
Cidernot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Coriander + carrottop 5% of all pairs
    Smell alikestrong
    Cooked together1,297 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Pepper + coriandertop 6% of all pairs
    Smell alikestrong
    Cooked together5,949 recipes

    Shared aroma: myristicin (spice, warm).

  3. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Coriander + olivetop 6% of all pairs
    Smell alikestrong
    Cooked together6,615 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

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

Swap the carrot

How well each one fits the dish's main ingredients (pepper, coriander, cider, vinegar, olive, shallot, butter):

  1. Capsicumfits better
  2. Mustardfits better
  3. Cucumberfits better
  4. Carrotthe original

Fit is the average pairing score against pepper, coriander, cider, vinegar, olive, shallot, butter. Candidates are from the same food group and used in at least 100 recipes.