Chicken cut into serving pieces

Season with salt and sprinkle with flour. Fry on high heat until Golden brown

Reduce the heat and add the chopped onions. Fry onion until transparent

Add a glass of dry white wine and 5 minutes later when the alcohol has evaporated, pour the Cup of chicken broth. Cook on slow heat for 15 minutes

It's time to cook Spanish "mojado". 2 cloves of garlic precarity olive oil. 50 g almonds shall pound in a mortar with two slices of stale bread, add saffron and garlic-RAS to RUB until smooth.

Important step: pour in Machado chicken broth and stir well to avoid lumps.

Add mojado to the chicken and simmer under the lid closed on slow fire for another 10 minutes until the sauce thickens.

Serve this dish with any side dish. In our family, to the chicken "Pepitoria" most welcome couscous. The secret of loose couscous I opened the familiar cook-Moroccan. I will share with You! Moroccan couscous is NOT BOILED! Pour boiling water (two fingers of water ): 2 tooth. Garlic, 2 tbsp olive oil, salt and chopped parsley, and cover to the radio. After 10 minutes delicious couscous is ready. And will not turn into a sticky wad even the next day!