Barely cover the gizzards and hearts with water in a saucepan, add the onion, the clove of garlic, and salt and cook over medium heat for about 20 minutes or until almost tender. Add the livers and cook for another 10 minutes. Transfer the giblets and the broth in which they were cooked to a blender and blend until smooth. Set aside.

Heat the oil in a deep skillet and add a few of the chicken pieces in one layer-they should not touch each other. Sprinkle well with salt and fry until they are a deep golden color. Remove and fry the rest of the chicken.

Return the chicken pieces to the pan. Blend together the 5 garlic cloves, lime juice, and cumin until smooth. Add to the pan and cook over high heat for 1 minute. Add the blended giblets, wine, salt and pepper, and water. Cover the pan and cook over low heat, turning the chicken pieces over so they are cooked evenly, stirring and scraping the bottom of the pan to prevent sticking, for about 25 minutes or until the chicken is tender. The sauce should be of medium consistency and lightly cover the back of a wooden spoon.

SERVING SUGGESTION: This is a strong, rich sauce that I prefer to accompany with plain boiled potatoes with strips of red pepper on top to add a patch of color.