Chop the cabbage finely, add salt to taste and the citric acid, mash very well with your hands. Put it in a pot, add the tomatoes, 1 cup warm water and place a stalk of fenugreek in it. Boil 30 min., while stirring periodically.
Cut the chicken into portions, wash and dry them. Separately, heat the oil, add the finely chopped onions and garlic, braise them briefly, add the chopped chicken, sprinkle black pepper and salt to taste. Braise until golden.
Put the cabbage in a tray, distribute it evenly, arrange the chicken portions in it and pour on the oil from the braising. Bake in a preheated 428°F (220 °C) oven to the desired crisp, then cover with aluminum foil and bake another 20 min.