Heat the oven to 180°C/Fan 160°C/Gas 4. Trim the carrots and finely chop the leaves. Set to one side. Cut the carrots in half. Place on a baking tray, drizzle with 1 tbsp oil and season. Roast for 30 mins till golden.
Peel and finely chop the onion. Peel and grate or crush the garlic saved from the Provençal Lamb. Heat 1 tbsp olive oil in a deep pan. Add the onion and cook for 6 mins. Add the garlic and cook for 1 min. Tip in the rice and cook for 3 mins till toasted.
Chop the dates and add to the rice. Pour in 800ml boiling water. Pop on a lid and cook for 30 mins. Using a peeler, peel the zest from the lemon, then cut into fine strips. Juice the lemon. Set to one side.
Mix the saffron powder with the yogurt. Season. Spoon half of the saffron yogurt into a small baking dish. Add the chicken fillets. Mix to coat. Place in the oven and cook for 20 mins.
Slice the cucumber into circles. Add ½ tsp salt and scrunch with your hands to rub the salt in. Set aside to become juicy. Roughly chop the dill leaves.
Drain and rinse the lentils. When the rice cooks, tip in the lentils. Stir. Add the lemon juice and zest. Season with salt and pepper. Stir into the roast carrots with the chopped carrot tops.
Spoon the pilaf onto warmed plates. Top with the saffron chicken and scatter with dill. Serve with the remaining saffron yogurt and crunchy salted cucumber.