Ingredients

1 cup uncooked bulgur 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

Directions

In saucepan, bring 1 1/2 cups water to boil; add bulgur. Cover and cook over low heat for 20 minutes. Season chicken with salt-free herb seasoning, if desired.

In 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. Uncover, cook over medium-high heat for 10 to 12 minutes or until sauce thickens and chicken is done; turn chicken and stir sauce occasionally. Serve chicken and sauce over bulgur. Garnish with chopped parsley, if desired. Makes 4 servings.

Before cooking, thoroughly rinse chicken in cold water; pat dry.

Nutrition facts per serving: 349 cal (20 percent calories from fat), 8.2 g fat, 45 mg chol., 88 mg sodium.