1/2 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. paprika
1 tbsp. brown sugar
1/4 tsp. ground ginger
2 1/2 - 3 lbs. cut up chicken
1/4 c. cooking oil
4 sm. onions, cut in fourths
3/4 c. cut up carrots
1 (8 oz.) can mushrooms, drained
1/3 c. frozen orange juice, thawed

Combine first 4 ingredients in bag. Shake chicken to coat. Save left over mixture. Brown chicken in oil. Remove to a 2 quart casserole. Add onions, mushrooms and carrots to casserole. Stir flour mixture, brown sugar and ginger in pan drippings. Stir to a smooth paste. Add orange juice and 3/4 cup water. Stir until bubbly, pour over chicken. Cover and bake at 350 degrees for 1 1/2 hours. Serve over rice. Serves 4 to 6 people.