Put two or three tablespoons of oil in a skillet over medium to medium high heat, sauté onion and then garlic, plus the yellow pepper. Cook for about 5 minutes, stirring constantly. Add the soaked bread and the half cup of chicken broth. If necessary, add more milk and cook for another 8 minutes. Add the chicken and the ground nuts; mix well. Garnish with the sliced potatoes, eggs, black olives and parsley.