Chicken Mole

1 onion, chopped
1 clove garlic, minced
2 Tbsp EVO oil
1 bay leaf
6 peppercorns
3 clove garlic, crushed
8 oz tomato sauce
1 c broth
1 slice bread, shredded
1/4tsp anise seeds, crushed
1/2tsp cinnamon, ground
1 Tbsp brown sugar
3-4 Tbsp ground chili *(approximately; see note below)
2 Tbsp sesame seeds
1/2c slivered blanched almonds
1 1/2oz unsweetened chocolate, grated
1 chicken, cut up (about 3 pounds)

Put the onion, garlic, and EVO oil in a large (3-quart) microwavable, covered casserole. Cover and microwave on half power for 2-3 minutes, or until the onion is starting to soften. Mix in the rest of the ingredients except the chocolate and the chicken. Cover and microwave on high for 10 minutes, stirring after half the time. When the sauce is done, stir in the chocolate until it's melted. Add the chicken, coating each piece with sauce. Microwave covered, on high power for about 30 minutes. Rearrange the pieces twice during cooking so it cooks evenly. The chicken is done when it starts to fall away from the bone. *Use pure ground chili, not "chili powder" (which usually contains other ingredients). The hotness of the chili can vary considerably, so the most reliable procedure is to mix in a little at a time, tasting the sauce as you go along. Mole is supposed to be spicy, not scorching hot. You can substitute pine nuts, toasted pumpkin seeds, or raisins for all or part of the almonds. In theory, you can cook this on top of the stove in a Dutch oven in the traditional style. Simmer the chicken in water for about an hour first, then make the sauce and cook the chicken in the sauce for another half hour.