1. Marinate the Chicken

Start by preparing the marinade for the chicken. In a large bowl, combine the Dijon mustard, yellow mustard, garlic, lemon juice, white wine vinegar, paprika, cumin, turmeric, salt, and pepper. Whisk everything together until it forms a smooth mixture.

Place the chicken pieces into the bowl with the marinade, making sure each piece is fully coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. The longer the chicken marinates, the more flavor it will absorb.

2. Prepare the Rice

While the chicken is marinating, prepare the rice. In a medium saucepan, bring 4 cups of water to a boil. Add a pinch of salt and then add the white rice. Reduce the heat to low, cover, and cook the rice for about 18-20 minutes, or until tender and the water is absorbed. Once cooked, remove from heat and set aside, keeping it covered to stay warm.

3. Brown the Chicken

Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, add the marinated chicken pieces to the pan, skin-side down. Brown the chicken for about 4-5 minutes on each side until the skin is golden and crispy.

Once the chicken is browned, remove it from the pan and set it aside on a plate. You may need to brown the chicken in batches, depending on the size of your skillet.

4. Cook the Onions and Garlic

In the same skillet, add the sliced onions and cook them over medium heat, stirring occasionally, for about 5-7 minutes until they become soft and slightly caramelized. Add the minced garlic and cook for another 1-2 minutes, or until fragrant. Be careful not to burn the garlic.

5. Simmer the Sauce

Once the onions and garlic are ready, add the chicken broth (or water) to the pan, scraping up any browned bits from the bottom of the skillet with a wooden spoon. This adds flavor to the sauce. Bring the mixture to a simmer, then return the browned chicken pieces to the skillet. Spoon some of the onion and garlic mixture over the chicken.

Cover the skillet, reduce the heat to low, and let the chicken simmer for 45-50 minutes, or until it is fully cooked and tender. If the sauce reduces too much during cooking, you can add a little more chicken broth or water to maintain the desired consistency.

6. Finish and Garnish

Once the chicken is fully cooked, taste the sauce and adjust the seasoning with salt, pepper, or additional lemon juice if desired. The sauce should be rich and tangy, with a balance of mustard and lemon flavors.

Garnish the chicken with chopped fresh parsley and serve with the warm, fluffy rice. Squeeze lemon wedges over the chicken for an extra burst of freshness and tang.