Why it works: Chicken and liver work together. They rank in the top 8% of all ingredient pairs, and 383 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓
The recipe
Ingredients
Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Trim the sinews from the livers.
Coat the livers in flour and knock off any excess.
Carefully place the livers in a hot, oiled pan.
Fry for 2–3 minutes on each side, until golden brown on the outside and just pink on the inside.
Serve hot.
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.
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Chicken + livertop 8% of all pairsAroma overlapmoderateMentioned together383 recipes
Shared aroma: 2-nonenal (fatty, green).
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Chicken + peppertop 8% of all pairsAroma overlapstrongMentioned together19,957 recipes
Shared aroma: piperonal (bitter, coconut).
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Liver + peppertop 10% of all pairsAroma overlapmoderateMentioned together2,374 recipes
Shared aroma: 2-nonenal (fatty, green).
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Flour + peppertop 13% of all pairsAroma overlaplowMentioned together49,477 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Liver + flourtop 17% of all pairsAroma overlaplowMentioned together1,410 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and pepper share little aroma chemistry, yet 49,477 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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