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 
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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 
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Sounds like a better version of Chinese peanut butter chicken:
https://www.budgetbytes.com/chicken-in-peanut-sauce/
I made this recently and it wasn’t very good cuz I used way too much peanut butter but it had good potential
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It tastes much different than a peanut butter chicken dish. Peanut butter.and chicken is a kino combination tho. Here's one I make pretty often:
Leftover chicken or baked chicken coated in oil, sesame seed oil, and soy sauce or pressed sliced tofu marinated in five spice, soy sauce, sesame seed oil, mirin or maple syrup, garlic powder, and ginger powder or slices or tempeh or tempeh broken up and fried with minced ginger garlic and scallions
soba or ramen noodles
carrots sliced thin or into matchsticks
rice wine vinegar
roasted broccoli or spinach
sliced scallions
sesame seed
unsweetened coconut (optional)
furikake (optional)
Sauce:
peanut butter (ideally chunky)
soy sauce to taste
small dash fish sauce (optional, be careful)
maple syrup to taste (be careful)
small dash rice vinegar (be careful) or lime juice to taste
small dash sesame seed or vegetable oil
liberal amount of gochugaru (can sub with dried red pepper flakes but it won't taste as good)
ginger powder
1. Mix sauce ingredients amd set aside for a while
2. Slice carrots and mix with rice wine vinegar, set aside
2. Boil water, cook noodles according to package
3. Reheat chicken, bake tofu or chicken according to a recipe that tells you how, or saute tempeh depending on what protein you're using - try to time it so that noodles and protein are cooked at the same time.
4. Meanwhile, toast coconut and set aside
5. If using spinach, layer on the bottom of your bowl so the noodles will wilt it. If roasting broccoli, roast using a basic b-word recipe
6. Add niodles to bowl, followed by protein, broccoli if using, carrots, sauce, coconut, sesame seeds, scallion rounds. Top with furikake if using
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I've known more coherent downies.
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