Chicken morocco

Yield: 4 servings

Measure Ingredient
1 cup Uncooked bulgur wheat
4 Chicken thighs, skinned
½ medium Onion, chopped
1 tablespoon Olive oil
1 (14 1/2 oz) can tomatoes (no salt added)
½ cup Prune juice
6 Pitted prunes, diced
¼ teaspoon Ground allspice

Servings: 4

In a large saucepan, bring 1½ cups water to boil; add bulgur.

Cover and cook ovr low heat 20 minutes or until tender. Meanwhile, season chicken with salt-free herb seasoning, if desired. In large 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. Remove cover; cook over medium-high heat 10 to 12 minutes or until sauce thickens and chicken is no longer pink, turning chicken and stirring sauce occasionally. Serve chicken and sauce over bulgur. Garnish with chopped parsley, if desired. Per Serving: Calories 334 Cholesterol 49.0 mg Fat 9.7 g Sodium 95.0 mg Posted by Linda Davis

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