Reject coronation quiche. Retvrn to dillegrout.

This dish was served during the coronation of William the Conqueror's wyf. Will reportedly liked it so much that he ordered it to be served at coronations in perpetuity, which obviously didn't happen LOL .

I followed the recipe on the Wikipedia page with some minor totally canon modifications based on a similar recipe or personal preference.

Verdict: Despite its appearance, it's surprisingly really good and I'll definitely be making it again. I'd serve it to someone with an upset stomach or hangover with the vinegar and rosewater greatly reduced or omitted.

Recipe:

• Roughly 2/3rds container of almonde mylk

• About a cup or so of pinot grigiot

• Chicken stock cube

• roughly 2 inches ginger, minced

• Crushed clove garlic

• 6 small boneless skinless chicken thighs (equivalent to 4 burger chicken thighs)

• small fistful of pine nuts

• roughly 2 tbsp ground blanched almonde (I used a spice grinder on some slivers)

• 1/2 cup arborio rice, can sub with any rice and it'd work

• mace to taste (can sub w nutmeg)

• ground cloves to taste (be careful)

• roughly 1 tbsp sugar (I'll use less next time)

• roughly 2 tsp white vinegar

• ginger powder to taste

• dash rosewater

1. Pour wine and almonde milk into pot with mace, cloves, stock cube, garlic, sugar, minced ginger, and pine nuts and bring to boil

2. Add thighs

3. Mix ginger powder and vinegar and set aside

4. Simmer chicken for about 40 mins, stirring occasionally

5. Wash rice and add to pot, simmer for about 20 more mins.

6. Add ground almond to pot and simmer until it's thick to your liking. Check and stir more frequently so it doesn't burn

7. Once thick enough, stir in vinegar incrementally (taste to make sure you're not going overboard) and add a dash of rosewate

8. Adjust spices, almonde mylk, and wine to taste throughout the cooking process (just be careful with the sugar and mace)

9. Serve, optionally with bread