Chicken plov

• 150 g (5 oz) shelled chestnuts
• butter
• 3 onions

Boil the chestnuts, then fry them lightly with butter, onions, damsons and almonds. Add the salt and the garlic, chopped. Rub the chicken on the inside with a mixture of salt, cinnamon and pepper and stuff tightly with the chestnut mixture; sew up the opening and cook on a spit, basting from time to time with pomegranate juice. Cut the chicken into portions and serve, with the stuffing and rice