1 cup uncooked bulghur wheat
4 chicken thighs, skinned
1/2 onion — chopped
1 tablespoon olive oil
14 1/2 ounce can stewed tomatoes — no salt added
1/2 cup prune juice — or orange juice
6 pitted prunes — diced
1/4 teaspoon ground allspice
In a asaucepan, bring 1- 1/2 cups water to a boil; add bulghur. Cover and cook over low heat for 20 minutes.
In skillet, brown chicken in oil over medium- high 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.