West African Grilled Chicken in Tomato Sauce

In a blender, spice grinder or mini food processor, combine onion, anise seeds, 1 1/2 teaspoons garlic, the peppercorns, cloves, 3 bay leaves and the water. Blend until creamy, adding more water if needed.

Place chicken in a resealable plastic bag set in a shallow dish. Add half of the onion mixture, 2 tablespoons oil and the lemon juice. Seal bag; turn to coat chicken. Marinate in the refrigerator 2 to 24 hours.

In large saucepan, combine stock; tomato paste; cayenne pepper; baking soda; and the remaining onion mixture, 1 1/2 teaspoons garlic, 1 bay leaf and 2 tablespoons oil. Bring to a boil; reduce heat. Simmer, uncovered, until reduced by about a third (4 1/2 cups), about 1 hour. Add 1/4 teaspoon salt. Taste for seasoning and add more salt if needed.

Oil grill rack or grill pan. Grill chicken, covered, over medium-high heat until done and grill marks form (165° for breasts; 170° for thighs), turning once halfway through grilling, 15 to 18 minutes. Tent chicken with foil; let rest 10 minutes.

Cut each chicken portion into three pieces and add to the sauce; heat through at least 3 minutes. Serve chicken with rice, if desired.