September 22, 2026
EGYPT: Dukkah Orange Roast Chicken (Ferakh Baladi Rosto)
The Bigawi chicken is a heritage breed native to Fayoum. The Slow Food Movement notes that it is at risk of extinction today, but it leaves behind a strong legacy of chicken dishes in Fayoum cuisine. Our roast chicken recipe reflects the Egyptian penchant for spice blends; a citrusy dukka marinade jazzes up the mildness of chicken, delivering an elegant dish that works just as beautifully for a family dinner as it would a special occasion meal.
Ingredients:
Serves 4
- 1 chicken
- 1 orange
- 1 yellow onion, peeled and quartered
- 1 garlic bulb, halved
- 100ml (3½fl oz/scant ½ cup) orange juice
- 50ml (1¾fl oz/3½ tbsp) olive oil
- Sea salt and ground black pepper
- Dill, to garnish
FOR THE DUKKA MARINADE
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 2 tbsp brown sugar
- 1 tbsp sea salt flakes
- 2 tbsp sesame seeds
- Zest of 1 orange
- 2 tsp Dijon mustard
- 50ml (1¾fl oz/3½ tbsp) olive oil
Method:
- Preheat the oven to 200ºC (400ºF) Gas 6.
- For the dukkah marinade, use a pestle and mortar to coarsely grind together the fennel and coriander seeds.
- In a small bowl mix together the sugar, salt, sesame seeds and orange zest. Add the ground fennel and coriander seeds and stir with a spoon until well combined. Add the mustard and olive oil and stir to create a paste.
- Generously spread the marinade all over and inside the chicken. The chicken can be left to marinate overnight in the fridge or left at room temperature for a quick half hour marinate.
- Slice the orange into 1cm (½ inch) thick slices. Place one orange slice and one onion quarter into the cavity of the chicken. Place the remaining orange slices and onion quarters, along with the halved garlic bulb in the bottom of a large casserole dish (Dutch oven) or roasting pan. Season with salt and pepper and pour the orange juice and olive oil over the onions, garlic and orange slices. Place the chicken on top, breast side up. Cover with a lid, if available to you, or cover with kitchen foil. Place in the preheated oven and cook covered for 30 minutes, then remove the cover and continue to cook for a further 30 minutes (or longer if your chicken is large) until the chicken is cooked through – the juices should run clear when the chicken is pierced at the thickest part.
- Remove the chicken from the pan and place on a platter. Place the onion, garlic and orange slices on the platter and spoon the remaining juices into a bowl to serve with the chicken. Garnish with fresh dill.
