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Roast Chicken With Sticky Rice Skillet Stuffing


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1/2 cup cilantro leaves

1 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

1/4 teaspoon kosher salt

1/2 serrano chile

4 garlic cloves, peeled and divided

1 (3-pound) chicken

1/2 cup fat-free, less-sodium chicken broth

1 teaspoon all-purpose flour

1 teaspoon maple syrup

1/8 teaspoon freshly ground black pepper

1 slice applewood-smoked bacon

1/4 cup minced onion

1 tablespoon minced peeled fresh ginger

2 garlic cloves, minced

3 1/2 cups trimmed, chopped Swiss chard leaves

1 cup shiitake mushrooms caps, thinly sliced (about 2 ounces)

1 cup brown short-grain sticky sweet rice

2 3/4 cups fat-free, less-sodium chicken broth

1/2 cup diced butternut squash

1 tablespoon maple syrup

1/4 teaspoon freshly ground black pepper

1/3 cup chopped walnuts, toasted

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