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Wash and pat dry the chicken, then cut the onions and mince the garlic.
Place the chicken in a large bowl.
Add the garlic, onions, lemon juice, mustard, and spices.
Mix together and place in the fridge to marinate for 2 hours or overnight.
Take the chicken out of the marinade and scrape off the marinade and onions, but don't toss it.
Add some olive oil to a skillet or large dutch oven and place the chicken on it.
Brown it for 4-5 minutes on both sides on medium-high heat.
Take the chicken out, add the onions, and pour in the remaining marinade.
Cook on low to medium-low heat for about 5 minutes till it is caramelized.
Add the browned chicken pieces to the sweet caramelized onions.
Add the chicken broth to the hot pan, and cook for 15-20 minutes, till the chicken is fully cooked.
Taste for salt and adjust if needed.