• Doux Story


    Relive all the key moments in the Doux Group’s incredible 40 year history, from Pierre Doux’s debuts at the local markets to the move into frozen poultry and the first steps internationally and into Saudi Arabia.
    None of it would have been possible without you!

  • 1933

    It all started in 1933 when Pierre Doux began trading chickens in Nantes at the tender age of 16. And so the Doux Group embarked on an epic adventure…

    Back then, Pierre Doux sold no more than 10 chickens a day on local markets.

  • 1955

    In 1955, after a hiatus of several years during World War II, Pierre Doux got his business back on track and moved to Port Launay in Brittany, France. The company grew and had its very own abattoir.

  • 1961

    It was in 1961 that the company started producing frozen chickens, and, for the first time ever, ventured outside France: Doux chickens were now sold in Germany and Switzerland.
    And so the company's export business began to grow.
  • 1970

    In 1970, Doux chickens were also being enjoyed in Russia and Lebanon.

  • 1974

    Four years later, in 1974, the first Doux chickens went on sale in Saudi Arabia.

    This marked the beginning of a trust-based relationship between us, a relationship that has been lasting for over 40 years!

  • 1975

    Charles Doux takes over from his father as the head of the company.


    Charles Doux

  • 1980

    In the 1980's, the Doux Group pursued its international expansion, especially in the Middle East: in Yemen, in Kuwait, in the United Arab Emirates, in Iraq, Iran, and Africa, as well as in the French overseas departments and territories.

  • 1981

    In France, the head office gets a makeover, while a new factory is built in Châteaulin (Brittany, France).
    The Group now boasts eight production facilities, all of which are located in western France

    head office
  • 1990

    At the beginning of the 1990's, Doux was already operating out of several countries and continues to develop its products in Europe, especially in Spain.
  • 1992

    Building on several years' experience in the sector, the Doux Group decided to branch out by creating a new range of processed food: nuggets, breaded steaks, burgers, and more to add real variety at mealtimes! A new range of Chicken Franks was also introduced.

  • 1999

    In 1999, the Doux Group became the first global player to introduce a Quality and Environment Charter in partnership with farmers.
    Learn more

  • 2000

    Doux evolved and so too did its logo...

    The Group's first logo designed by Pierre Doux's wife in the 1960's.

    The Doux logo in the 1980's

    The Doux logo in the late 1990's/early 2000's

  • 2013

    As the years go by, the packaging and recipes continue to change… Always innovative and always closer to your needs!


    As we reach Doux’s 40th anniversary in the Kingdom, the Griller Chicken also got a face lift!

  • 2014

    And, in 2014, the family continues to grow...

    The new Breaded Burger

    The new Arabic Spices

    This year sees Doux celebrating its 40th anniversary in Saudi Arabia.
    40 years of commitment, 40 years of sharing and 40 years of mutual trust.
    Thank you!

  • Cook With Doux!

    Liven up any meal and delight your family and guests with Doux’s original, easy-to-follow recipes! From Doux Griller Chicken and Doux Chicken Franks to Doux “Just heat and eat” products, there’s a host of balanced, tasty suggestions for every range.
    Why not give them a try?
  • Roasted Chicken "à la Française"


    - Preheat the oven at 210-240°C (thermostat 7-8).
    - Put the Doux chicken (previously defrosted) in a dish which can go into the oven.
    - Cut the butter into pieces and place it all around the chicken. Add salt, pepper and strew with aromatic herbs.
    - Peel potatoes, rinse them, dry and cut them in same size squares.
    - Put them all around the chicken in the dish. Salt the potatoes.
    - Baste with ½ glass of water.
    - During cooking, turn the chicken on each side, and baste it from time to time, to make a sauce and water the meat.
    - This recipe is ideal served with lightly seasoned green salad.
    Enjoy Doux French Natural taste!


    15 mn 60 mn Serves 4


    1 Doux Griller Chicken (about 1200 g)
    50 g of butter
    Aromatic herbs mix : Thyme, oregano, rosemary, basil, tarragon, laurel
    ½ glass of water
    20 small potatoes


  • French Tomato and Pepper sauce Chicken


    It’s a typical recipe of French Atlantic Coast,a classic of French cooking.

    - Peel and slice onions
    - Peel garlic and crush it with a garlic press
    - Wash and cut the peppers in slices
    - In a large casserole dish, heat 4 tablespoons of olive oil
    - Brown onions in the casserole with pressed garlic and peppers
    - Cook during 5 minutes. Wash, peel and cut tomatoes
    - Put them in the casserole dish. Add salt and pepper
    - Cover and simmer during 20-25 minutes
    - Cut the chicken in 6 pieces. In a frying pan, heat some olive oil
    - Brown salted and peppered pieces of chicken
    - Add chicken pieces to vegetables into the casserole dish
    - Add aromatic herbs. Cover. Simmer during 35 minutes.

    This dish is delicious served with rice or couscous semolina. Enjoy Doux French Natural taste!

    20 mn 60 mn Serves 6


    2 Doux griller Chickens 1000 g
    1 kg of tomatoes
    700 g of green and red peppers
    3 onions
    3 garlic cloves
    Thyme, laurel
    Olive oil
    Pepper, salt
    glass of water

  • Chicken with cream and mushrooms


    - Cut chicken into pieces.
    - Brown pieces into heated oil during 20 minutes.
    - Add sliced onions, crushed garlic, parsley and 1 spoon of chicken stock.
    - Mix. Brown onions. Add mushrooms and ½ glass of water (if you use caned mushrooms, use the water of the can instead of water)
    and add the 2nd spoon of chicken stock.
    - Add 50 cl of water and cover during 10 minutes.
    - Add 500 ml of water and cover for 10 minutes
    - In a bowl, mix cream and flour.
    - Add this preparation to the dish, and simmer about 15 minutes, the time for the sauce to be creamy.

    Our tip: Do not hesitate to add water during the cooking!


    10 mn 60 mn Serves 6


    2 Doux griller Chickens 1000 g
    1 big onion
    1 garlic clove
    500 ml of « crème fraîche » (cooking cream)
    500 g of fresh mushrooms (if not available use caned mushrooms) 
    1 tablespoon of flour 
    2 tablespoons of chicken stock (or 1 cube)
    2 table spoons of fresh parsley
    Olive oil (or other oil)


  • Chicken Franks hot dogs


    - Heat the Chicken Franks Arabic Spices in hot water for around 10 minutes.
    - Gently fry the sliced onions with the olive oil in a frying pan.
    - Add the Worcestershire sauce with a little water, then let it evaporate.
    - Open the hot dog rolls or the samoli and fill them with the onions and the Chicken Franks Arabic Spices.
    - Add the ketchup, mustard or mayonnaise to taste.



    10 mn 10 mn Serves 4


    4 Chicken Franks (Arabic Spices or Original Flavor). 
    2 onions 
    4 hot dog rolls or samoli
    4 tablespoons olive oil
    4 tablespoons Worcestershire sauce
    Ketchup, mustard or mayonnaise


  • Chicken franks Quiche


    - Preheat your oven to 200°C.
    - Beat the eggs.
    - Dice the tomato and the courgette, then add to the beaten eggs.
    - Next add the sliced Chicken Franks and the cream.
    - Season to taste, add the basil and mix well.
    - Place the pastry in a quiche dish and prick the bottom with a fork.
    - Pour the mixture onto the pastry, then cook 30 minutes in the oven.
    - Serve

    To garnish: great with a few lettuce leaves.

    10 mn 30 mn Serves 4


    4 Chicken Franks
    2 eggs
    1 courgette (zucchini)
    1 large tomato
    120 ml whipping cream
    Dried basil
    Olive oil
    Shortcrust pastry
    Salt and pepper 

  • Spaghetti bolognese with Chicken Franks


    - Gently fry the onions and garlic in the olive oil until they are translucent.
    - Chop the Chicken Franks Original into small pieces and add to the onions and garlic.
    - Add the chopped tomatoes, tomato paste and water, and basil.
    - Season to taste, then simmer for a few minutes.
    - Bring a large saucepan of water to the boil and add a dash of olive oil, then add the spaghetti.
    - Cook the spaghetti until it is "al dente", then drain and transfer to a plate.
    - Top with the bolognese sauce and sprinkle with freshly chopped parsley.



    15 mn 20 mn Serves 4


    4 Chicken Franks
    320 g spaghetti
    2 cloves garlic 
    1 large onion
    3 large tomatoes
    150 ml tomato paste to dilute with 300 ml water
    Olive oil
    Dried basil
    Salt and pepper


  • Chicken nugget and confit tomato brochette with red pesto


    - Pre-heat the fryer.
    - Fry the nuggets for 3 minutes.
    - Cut the nuggets in two, insert them between the tomato pieces and the cherry tomatoes.
    - Thread the nuggets onto the wooden skewers.
    - Keep warm.
    - Serve on a plate with a dash of red pesto.


    Make your own home-made pesto by mixing pureed confit tomatoes, red basil, pine nuts and parmesan cheese, then loosen with olive oil.

    8 mn 3 mn Serves 10


    10 nuggets
    10 Confit tomato pieces
    10 Cherry tomatoes
    30 ml Red pesto
    1/2 bunc Red basil


  • Chicken nugget bouchées, with sweet onion and raisin chutney


    - Peel and finely chop the onion.
    - Caramelise the honey in a saucepan and add the onion, raisins and 10 cl of water. Leave to cook on a low heat for 20 minutes.
    - Season with salt and pepper.
    - Chop the parsley and add it to the cold chutney.
    - Pre-heat the fryer.
    - Fry the nuggets for 3 minutes.
    - Cut them into 3 and put a little chutney on each slice of nugget
    - Decorate with flat-leaf parsley.


    Acidify your chutney with a dash of balsamic vinegar or lemon juice.

    15 mn 30 mn Serves 10


    10 Nuggets
    1 Onion
    20g Honey
    10g Raisins
    Fine salt
    4 sprigs Flat-leaf parsley

  • Crème fraîche and herb sauce


    - Wash and finely chop the herbs.
    - Put the fromage blanc, crème fraîche andlemon juice into a large bowl and mix well.
    - Add the chopped herbs, salt and pepper and mix.
    - Set aside in the fridge until ready to serve.

    5 mn Serves 4


    200 g fromage blanc
    2 tablespoons crème fraîche
    2 teaspoons lemon juice
    Parsley or chives
    Salt and pepper

  • Barbecue sauce


    - In a pan, mix the ketchup, Worcestershire sauce,mustard, honey and balsamic vinegar.
    - Add the garlic powder, salt and pepper. - Leave to simmer for around ten minutes.
    - Set aside in the fridge until ready to serve.

    5 mn 10 mn Serves 4


    8 tablespoons ketchup
    4 tablespoons Worcestershire sauce
    1 tablespoon mustard
    2 tablespoons liquid honey
    1 tablespoon vinegar
    1 tablespoon garlic powder
    Salt and pepper

  • Vegetable chicken burgers


    -Preheat your oven to 200°C. Wash and slice the zucchini.
    - Sauté the sliced zucchini on a high heat in a panwith a little oil to brown them.
    - In the same pan, brown the tomatoes.
    - Season to taste. In an oven dish, arrange four circles of zucchiniand tomatoes.
    - Arrange the Doux Breaded Burgers on top of the zucchini and tomatoes before adding a final layer of vegetables on top.
    - Cook in the oven for 8 minutes.
    - Remove the burgers from the oven, place a leaf of lettucein the centre of the burger and serve.

    15 mn 10 mn Serves 4


    4 Doux Breaded Burgers
    2 zucchini
    2 tomatoes
    Salt and pepper
    Olive oil

  • Italian style burgers


    - Cut the mozzarella balls into slices and season them with salt.
    - Pick thebasil leaves. Chop and add it to the cream cheese.
    - Slice the tomatoes.Cook the chicken burgers on the grill.
    - Cut and toast the burger buns,rub with the clove of garlic and drizzle with olive oil.


    - Spread the base with cream cheese, add roquette, chicken burger,Mozzarella and basil and then close with the top of the bun.


    - You could marinade the Mozzarella in basil oil or in oilflavoured with garlic, just as you used to flavour the bread.

    30 mn 20 mn Serves 10


    10 Doux Chicken Burgers
    10 burger buns
    90 g roquette
    3 cl olive oil
    1 garlic clove
    2 mozzarella balls
    ¼ bunch green basil
    250 g cream cheese (Philadelphia® type)
    2 tomatoes

  • Chicken Kasba


    - Defrost the Doux chicken for 4 hours.
    - Cut the chicken into 8 pieces.
    - Cut the potatoes into medium cubes. Finely chop the onions and peel and dice the tomatoes.
    - Put water and chicken pieces in a large pot, bring to boil. Cover and simmer over low heat for 25 minutes.
    - Remove chicken from stock and set aside (reserve the stock). In a large stove, heat vegetable oil and fry the cooked chicken pieces from all sides until they become golden colour. Remove chicken and set it aside again. In the same stove cook potatoes for 3 minutes then add onion and cook until onions become golden colour.
    - Add spices, tomatoes, tomato paste and MAGGI chicken Stock cubes. Stir for 2 minutes. Add the reserved stock to the stove; the stock should be around 1750ml. Add more water if stock is not enough. Add rice and the fried chicken; bring to a boil. Cover and simmer for 15-20 minutes



    20 mn 60 mn Serves 8


    2 liters water
    1 Doux chicken
    4 tablespoons vegetable oil
    2 medium potatoes,2 medium onions
    ½ teaspoon ground:
    cinnamon, cloves, cardamom, coriander
    2 medium tomatoes
    3 tablespoons tomato paste
    2 cubes MAGGI Chicken Stock
    Pinch of salt
    800 g basmati rice

  • Chicken Cacciatore


    Defrost the Doux chicken for 4 hours. Finely chop the onion, the red pepper, the cloves of garlic and the basil leaves. Cut the Doux chicken in order to keep only the breast fillets for this recipe. Then cut the breast fillets into 2 cm cubes. Dust chicken pieces with flour and black pepper. Heat Vegetable Oil in a large sauce pan, fry Chicken pieces until golden brown. Remove and rest on kitchen paper for the excess oil to drain. Using the same pan, sauté Onions, add Bell Peppers, Garlic, Tomato Paste and Turmeric and cook for 2-3 minutes. Add diced Tomatoes, Balsamic Vinegar, dried Oregano, Water and MAGGI Chicken Stock and allow to simmer for 15 minutes. Add Capers and return chicken to the pan and allow to cook for 20 minutes. Cook Pasta in boiling Water. Drain pasta, discard water, and return to empty pot. Add Olive oil to pasta. Place cooked pasta and chicken pieces on a large platter, pour the sauce over and garnish with chopped Basil leaves.



    20 mn 45 mn Serves 7


    60 g plain flour
    1 teaspoon ground black pepper
    1 Doux chicken, 2 tablespoons vegetable oil
    1 onion, 1 small red bell pepper
    3 cloves garlic, 2 tablespoons tomato paste
    1 teaspoon ground turmeric
    3 tomatoes diced, 60 ml balsamic vinegar
    1½ teaspoon dried oregano, 250 ml water
    2 cubes MAGGI Chicken Stock
    1 packet pasta, 2 liter water
    1 tablespoon olive oil, ¼ cup fresh basil leaves


  • Kuwaiti Chicken Biryani


    Defrost the Doux chicken for 4 hours. Finely chop the onion, the cloves of garlic, the coriander leaves and the mint. Cut the Doux chicken in order to keep only the breast fillets for this recipe. Then cut the breast fillets into 2 cm cubes. Place rice, and water in a medium saucepan and cook until it boils. Cover and simmer for about 10-15 minutes. Remove from heat and spread over a large platter. Meanwhile, heat ghee in large saucepan, and cook onion until golden brown in colour. Add garlic and ginger and stir until fragrant. Add Doux chicken and stir until it’s cooked. Add MAGGI Chicken Stock cubes, tomato, yogurt, lemon juice, tomato paste and spices. Simmer for 10 minutes. Remove from heat and set aside. In a serving dish, place half the quantity of the prepared rice and the chicken mixture on top. Place the chopped coriander and mint over the chicken mixture and cover the top with the remaining rice. Pour the saffron water on top. Cover firmly with the pot lid and cook over low heat for 30 minutes or until rice is completely cooked. 




    35 mn 50 mn Serves 6


    400 g basmati rice , 875 ml water 

    3 tablespoons ghee
    1 medium onion, 2 cloves garlic
    1 teaspoon grated ginger, 1 Doux chicken 
    2 cubes MAGGI Chicken Stock
    2 medium tomatoes, peeled and pureed
    125 ml yoghurt , 1 teaspoon lemon juice
    2 tablespoons tomato paste
    ½ teaspoon ground turmeric
    2 tablespoons coriander leaves
    2 tablespoons fresh mint
    Pinch of saffron filaments, soaked in 60 ml water

  • Pomegranate Stew with chicken (Khoresh Fesenjan)


    Defrost the Doux chicken for 4 hours. Cut the chicken into pieces. Thinly slice the onion. Finely grind the walnuts in a food processor. Heat olive oil in a large stove over medium heat. Place chicken and onions in stove, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 hour 30 min, stirring occasionally. Mix in sugar, adjust seasoning, and simmer 30 minutes more.



    15 mn 2 h 30 mn Serves 6


    2 tablespoons olive oil
    1 Doux chicken
    1 white onion
    225 g walnuts
    1 teaspoon salt
    1 liter pomegranate juice
    ½ teaspoon cardamom



    Defrost the Doux chickens for 4 hours. Cut the Doux chickens in order to keep thigh fillets, skinless and boneless. Combine the marinade ingredients in a large bowl. Add the chicken and use your hands to make sure each piece is coated. Marinate overnight or up to 24 hours. Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge). Make the Salad. Cook the chicken on grill/BBQ (or large heavy based pan on stove) on medium heat. Cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes. Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

    To Serve
    Slice chicken and pile onto platter alongside flatbreads, Salad, and the Yoghurt Sauce. To make a wrap, get a piece of flatbread and top with a bit of salad, Chicken Sharwarma, red onion, tomato and a drizzle of Yoghurt Sauce.




    10 mn 10 mn Serves 4-6


    2 Doux chickens 

    1 large garlic clove, minced 
    1 tablespoon ground coriander
    1 tablespoon ground cumin
    1 tablespoon ground cardamon
    1 tablespoon ground cayenne pepper 
    2 tablespoons smoked paprika
    2 tablespoons salt, Black pepper
    2 tablespoons lemon juice
    3 tablespoons olive oil

    Yoghurt Sauce
    1 cup yoghurt
    1 clove garlic, crushed, 1 tablespoon cumin
    Squeeze of lemon juice, Salt and pepper

    To Serve
    6 flatbreads (Lebanese or pita bread)
    Shredded Red Cabbage, Red onion, Tomato and Salad


  • Our commitments

    Doux, based out of Brittany on France’s west coast, has been a leading name in the global poultry industry for 50 years now, with a market reputation for quality products. At Doux, we take pride in selling 100% French poultry, reared and prepared with care in our production sites in full respect of Islamic rites.

  • Quality From The Egg To The Plate

    The Doux Group has the organization and expertise necessary to guarantee maximum quality for its products. With its one-of-a-kind development model, the Doux Group is present across the entire production chain, from the egg to the plate via poultry feeding, hatching, rearing, slaughter, processing, and marketing.
    Thanks to our A-to-Z industry expertise, we are able to ensure our products are fully traceable throughout the chain and guarantee optimum quality.
    As a pioneer in quality, the Doux Group set up a health and environment charter in as early as 1999 in line with three requirements: animal health and safety, animal welfare and respect for the environment.

    More information on Doux quality commitments

  • Halal certified

    halal certified

    All our products are halal certified by an independent Muslim organization. All halal slaughtermen on the slaughtering site are Muslim and present full time.

    We have been practicing halal slaughtering for more than 50 years for all clients who request it and include it in the contract specifications. Our clients from the Middle East (Kingdom of Saudi Arabia, Yemen, Oman, UAE, etc.) regularly visit our hatchery sites and audit the halal slaughtering procedures. Our clients’ trust in us is decades old, and has withstood the test of time.

  • 100% Vegetable Feed

    The feed for the Doux Group’s poultry is produced in our feed mills in Europe.
    We provide poultry farmers with all the feed required for rearing. We guarantee our poultry is 100% vegetable fed, and can inspect all the ingredients (wheat, corn, soya, vitamins, etc.), as well as their origins.
    The Doux Group is particularly committed to animal welfare at all production stages. Our 100% integrated process gives us control over the entire chain and ensures the effective animal-welfare procedures are applied at every stage (rearing, transport and slaughter conditions)

    More information on 100% vegetable feed

  • Sustainable Development

    The Doux Group reliably provides quality products that respect the environment and people's health under optimum economic conditions. As a responsible business, we aim for excellence in all our operations. Our environmental policy is applied at all levels to manage and optimize energy consumption, water consumption and recycling, waste recycling and road and maritime transport.

    More information on environmental management