Chickpeas pre-soaked in warm water overnight.

The chestnuts, make an incision and boil for 10 minutes.

To clear them from the skin. Boil the rice.

Chicken cut into portions, marinated in your favorite spices. A little fry in vegetable oil.

On roasted meat soaked chickpeas and chestnuts.

Sprinkle boiled rice.

A little salt, pour all the yogurt. And put to languish on a slow fire about half an hour.

With proper preparation the rice on the walls of the cauldron to form a delicious toasted crust. This, unfortunately, is not always possible. And the next step I forgot to photograph, because they are fascinated by the process. Melt the butter in a pan and put in it washed raisins. Here begins the most interesting: raisins gradually impregnated with oil, it becomes transparent and Golden! And the smell! Beauty! Put the finished risotto in the dish: first the rice, then the chicken with chickpeas and chestnuts. And the apotheosis is roasted raisins. Spread it on top and solemnly serve guests who are already weary from the aromas wafting from the kitchen! Enjoy!