Stay golden with this one-pan, oven-baked turmeric chicken that folds up all the good things. A nutty, crunchy cucumber salad is casually tossed on the side for crispness, while a tangy, zingy coriander dressing drizzled all over brings the business.
Preheat oven to 200°C fan-forced. Combine chicken with turmeric, ½ the yoghurt, salt, pepper and ½ the olive oil and toss to coat.
Heat an ovenproof frypan over medium heat. Add chicken and cook for 2 minutes each side or until caramelised. Transfer to oven and cook for a further 12–15 minutes or until cooked through. While chicken is cooking, continue with step 3.
Rinse and finely chop coriander stems and leaves. Finely zest and juice lime. Thinly slice spring onion. Combine remaining oil, fish sauce, coriander, lime juice and zest, spring onion and pepper in a bowl and mix to combine.
Roughly chop peanuts. Chop cucumber into 2cm pieces. Combine peanuts, cucumber and 2 teaspoons coriander dressing in a bowl and season with salt and pepper.
Warm souvlaki breads according to packet instructions. Wrap in a clean tea towel to keep warm.
Remove chicken from oven and rest for 3–4 minutes. Rinse and separate lettuce leaves. Thinly slice chicken. Slice tomato into thin wedges. Spread souvlaki breads with remaining yoghurt and top with lettuce, chicken and cucumber salad. Drizzle with coriander dressing to serve.