Casserole: Orange Chicken Casserole

1 1/2 lbs. dark meat of chicken without skin or bone

1/2 tsp. black pepper

1 tsp. allspice

2 T. brown sugar

2 cloves garlic, crushed

1 T. grated orange rind

1/2 c. orange juice concentrate

2 T. fresh ginger, grated

6 T. soy sauce

2 c. water

2 T. cornstarch

Dissolve cornstarch in a little water.  Place chicken in 8x10-inch casserole.  Add the rest of the ingredients.  Cover casserole.  Bake for 50 minutes.  Uncover and bake until brown.  Bake at 375.  Serve over rice.  Makes 6 servings.

Evelyn Liechty

Our Swiss Pantry II

First Mennonite Church

1987