Chicken Morocco

• 1 cup cracked wheat (bulgur)
• 4 each chicken thighs, boneless, skinless skinned
• 1/2 each onions chopped
• 1 tablespoon olive oil
• 14 1/2 ounce tomatoes stewed, no salt added
• 1/2 cup prune juice or orange juice
• 6 each prunes diced
• 1/4 teaspoon allspice ground

1. In a saucepan, bring 1- 1/2 cups water to a boil; add bulghur.
2. Cover and cook over low heat for 20 minutes.
3. In skillet, brown chicken in oil over medium- high heat; drain.
4. Stir in tomatoes, prune juice, prunes and allspice.
5. Cover and cook 10 minutes, or til sauce thickens and chicken is done; turn chicken and sauce occasionally.
6. Serve over bulghur.

cracked wheat, chicken thighs, onions, olive oil, tomatoes, prune juice, allspice ground

Taken from recipeland.com/recipe/v/chicken-morocco-40156 (may not work)