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.