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4 x free-range chicken thighs, skin on, bone out
extra virgin olive oil
salt flakes
cracked black pepper
3tsp Z’atar
120gm prepared kale leaves (see notes)
300gm cauliflower
200gm red onion
100gm kalamata olives with stones
250gm feta
200gm cherry tomatoes
400gm tin butter beans
2 Tbsp extra virgin olive oil
2Tbsp finely chopped chives
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