Yield: 4 servings

1 c Uncooked bulgur wheat 
4 Chicken thighs, skinned
1/2 c Prune juice
1/2 md Onion, chopped
6 Pitted prunes, diced
1 tb Olive oil
1/4 ts Ground allspice
1 (14 1/2 oz) can tomatoes (no salt added)

Servings: 4

In a large saucepan, bring 1 1/2 cups water to boil add bulgur. Cover and cook ovr low heat 20 minutes or until tender. Meanwhile, season chicken with salt-fr ee herb seasoning, if desired. In large skillet, brown chicken with onion in oil over medium-high heat drain. Stir in tomatoes, prune juice, prunes and allspice. Cover and cook 10 minutes over medium heat. Remove cover cook over medium-high heat 10 to 12 minutes or until sauce thickens and chicken is no longer pink, turning chicken and stirring sauce occasionally. Serve chicken and sauce over bulgur. Garnish with chopped parsley, if desired.
Per Serving: Calories 334 Cholesterol 49.0 mg Fat 9.7 g Sodium 95.0 mg

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