Gold-Plated Chicken with Ginger, Saffron, and Almonds

This modern adaptation is not based on any particular recipe but is taken from several recipes in Taillevent’s Le Viandier (fourteenth-and fifteenth-century manuscripts). Ginger, saffron, and mint are the principal flavorings; ginger and saffron were the spices most often called for in medieval recipes, and mint was one of the most commonly used herbs. The sauce is bound with almond butter, a typical medieval liaison (bread can also be used). Green-colored marzipan almonds and pomegr