For Chicken Roulade
1. Line a baking sheet with waxed paper and brush with oil.

2. Arrange chicken leg in a single layer on a prepared sheet and brush all over with oil. Season with salt and pepper.

3. Sprinkle chicken with feta, oregano, garlic, and lemon zest, dividing evenly and keeping filling away from edges.

4. Beginning at the narrower end of 1 chicken leg, roll up, enclosing filling as you would a jelly roll. Tie with a kitchen twine to secure the leg from getting detached.

5. Preheat oven to 230°C.

6. Heat 2 tbsp oil in a large heavy skillet over medium-high heat. Add chicken roulades and cook until brown on all sides, about 10 minutes.

7. Transfer chicken roulades to a small roasting pan and bake until the internal temperature reaches the 340°C mark.

8. Add wine, broth, and lemon juice to skillet. Bring to a boil and cook, scraping up any brown bits, until reduced to 1/2 cup, for about 5 minutes.

For Cauliflower Puree
1. In a large pot, bring the vegetable broth, milk and salt to a boil. Add the cauliflower and bring back to a boil.

2. Cover, reduce the heat to low and steam for 20 minutes, or until cauliflower is very tender.

3. Use a slotted spoon to transfer the cauliflower to a food processor, and add butter. Process until smooth puree.

4. For plating, arrange the king mushroom, shimiji mushroom and orange segment and garnish with micro greens.

1. Heat 1 tbsp oil in a heavy, large pot over medium-high heat.

2. Sprinkle salt & pepper on both sides of the chicken and add it to the pot. Sauté for about 3 minutes per side until the chicken is lightly browned.

3. Transfer the chicken to a large bowl.

4. Return chicken and any juices to the pot. Add broth and orange juice; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is tender and just cooked through about 25 minutes.

5. Meanwhile, heat 1 tbsp oil in a heavy large saucepan over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add almonds, garlic, cumin, and coriander. Sauté until nuts and garlic begin to colour, about 2 minutes. Add chilli and stir until everything begins to soften about 2 minutes.

6. Using tongs, transfer chicken to a large bowl. Pour chicken cooking liquid into the saucepan with onion mixture (reserve pot). Add raisins, orange peel, and oregano to the saucepan. Cover and simmer until the chillies are very soft, stirring occasionally for about 30 minutes. Remove from heat and add chocolate. Let it stand until the chocolate melts and the sauce mixture cools slightly about 15 minutes.

7. Working in small batches, transfer the sauce mixture to a blender and puree until smooth. Add it to the reserved pot.

8. Season sauce to taste with salt and pepper. Coarsely shred chicken and add to the sauce. Stir to coat the chicken with the sauce.

9. Garnish with microgreens and serve.