Baked Orange Chicken Thighs (Print-Friendly Version)
Tender chicken baked and tossed in sweet-tangy orange sauce, balanced with ginger, garlic, and a crispy coating.
# Ingredients List:
→ Topping
01 -
2 large oranges, thinly sliced
02 -
67 g granulated sugar
03 -
28 g unsalted butter
→ Cake Batter
04 -
190 g all-purpose flour
05 -
5 g baking powder
06 -
2 g baking soda
07 -
1 g salt
08 -
100 g sugar
09 -
113 g unsalted butter, softened
10 -
2 large eggs
11 -
120 ml freshly squeezed orange juice
12 -
Zest of 1 orange
13 -
5 ml vanilla extract
# How to Make It:
01 -
Preheat oven to 180°C. Grease a 23 cm round cake pan thoroughly to prevent sticking.
02 -
In a small saucepan, melt 28 g butter and 67 g sugar over low heat until dissolved. Pour the caramel evenly into the base of the prepared pan.
03 -
Place orange slices in a single, overlapping layer over the caramel layer, ensuring full coverage.
04 -
In a medium bowl, whisk together flour, baking powder, baking soda, and salt until fully blended.
05 -
In a separate large bowl, beat softened butter and sugar until pale and fluffy.
06 -
Beat in eggs one at a time, then blend in orange juice, zest, and vanilla extract until smooth.
07 -
Gradually fold the dry ingredient mixture into the wet ingredients, mixing until just combined. Do not overmix.
08 -
Gently pour batter over the arranged orange slices, spreading evenly with a spatula.
09 -
Bake on the center rack for 40 to 45 minutes, or until a toothpick inserted into the center emerges clean.
10 -
Allow to cool in the pan for 10 minutes. Run a knife around the edge, then carefully invert onto a serving plate. Serve warm or at room temperature.
# Extra Tips:
01 -
For a visual impact, blood oranges can be substituted for standard oranges.
02 -
Enhance with whipped cream or vanilla ice cream for serving.
03 -
This dessert develops deeper flavors if prepared the day before.