Brussels Sprouts and Chestnuts with Minted Yogurt

Preheat the oven to 220°C (approximately 425°F). Cut the Brussels sprouts in half and cook in a pot of boiling salted water until tender but not mushy, about 15 minutes. Drain, transfer to a bowl of ice water, then drain well. With a sharp paring knife cut a cross in the rounded top of each chestnut without cutting into the flesh. Place the chestnuts on a baking sheet and bake until the cross on the tops starts to open, about 15 minutes. Peel the still hot chestnuts, while holding them with a cloth. You should have about 300 grams (approximately 10 1/2 ounces) peeled chestnuts. Peel, quarter, and core the apple and cut nto wedges. Peel shallots and garlic and chop finely. Heat the oil n a skillet and saute the onion and garlic until the onion is translucent. Sprinkle the spices and flour over and sauté briefly. Add the chestnuts, Brussels sprouts and broth to the pan and simmer for 8 minutes. Stir in the apple and raisins and cook until the apple is crisp tender, 3-4 minutes. Season with salt and pepper.

For the minted yogurt: In a bowl, stir together the yogurt, salt, pepper and mint.