In a asaucepan, bring 5.5 cups water to a boil; add bulghur. Cover and cook over low heat for 20 minutes.
In skillet, brown chicken in oil over mediumhigh heat; drain. Stir in tomatoes, prune juice, prunes and allspice.
Cover and cook 10 minutes, or til sauce thickens and chicken is done; turn chicken and sauce occasionally.
Serve over bulghur.