Ingredients
- 6 pitted prunes (diced)
- 4 chicken thighs
- 1/2 onion (chopped)
- 14 1/2 ounce stewed tomatoes no salt added
- 1 cup bulghur wheat (uncooked)
- 1/2 cup prune juice
- 1 tablespoon olive oil
- 1/4 teaspoon allspice (ground)
In a asaucepan, bring 11/2 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.
