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Acacia Honey-glazed Chicken Breast with Tomato, Artichoke and Watercress

By bbcfood · From Open Recipes · 18 ingredients
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Why it works: Artichoke and chervil share more aroma than cooks usually use. They rank in the top 2% of all ingredient pairs, and 34 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

Serves 2
Prep30 min
Cook30 min

Ingredients

Contains: milk, 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 bbcfood. 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. Artichoke + cherviltop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Olive + tomatotop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,164 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Chervil + watercresstop 1% of all pairs
    Aroma overlapstrong
    Mentioned together59 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Chicken + beeftop 2% of all pairs
    Aroma overlapstrong
    Mentioned together2,147 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Corn + tomatotop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,098 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (artichoke, flour, olive, corn, chicken, honey, beef):

  1. Avocadobetter flavor fit
  2. Grapeabout as good a flavor fit
  3. Cherryabout as good a flavor fit
  4. Lemonthe original

Fit is the average pairing score against artichoke, flour, olive, corn, chicken, honey, beef. 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).