Moroccan Chicken Roulade, Israeli Cous Cous, Saffron Chutney
I did a few small plates for a event in San Francisco this week. I chose two regions of the Mediterranean, from the northern shores a Greek inspired tomato salad made with fresh heirloom tomatoes, shaved feta cheese, marinated cucumber and olive tapenade. the second dish from the southern sea was a Moroccan spiced and marinated rolled chicken breast with a salad of Israeli cous cous and preserved lemon. I was happy with the food and the people at the event enjoyed it as well. Another day in the life of a cook.