Squeeze the 5 lemons to collect the juice then peel and slice the onions and crush the garlic clove.
In a bowl, make the Yassa chicken marinade: mix the oil with the lemon juice, the crushed garlic cloves, the sliced onions and add the spices. Salt and pepper lightly.
Arrange the chicken pieces in a dish and cover them with the marinade. Leave to marinate in the refrigerator for 6 to 12 hours (ideally overnight). Remove the chicken pieces from the marinade and brown them lightly in a Dutch oven.
In another saucepan, brown the onions soaked in marinade for 10 minutes, add the mustard and the bay leaves.
Pour these over the chicken, add the chicken broth and cook for 1 hour.
Serve the chicken yassa with white rice.