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CHICKEN MOROCCO

Category:    Chicken, Low-cal
Yield: 4 servings
 
      1 c  Uncooked bulgur wheat                    -salt added)
      4    Chicken thighs, skinned           1/2 c  Prune juice
    1/2 md Onion, chopped                      6    Pitted prunes, diced
      1 tb Olive oil                         1/4 ts Ground allspice
      1    (14 1/2 oz) can tomatoes (no   
 
  Servings: 4
  
  In a large saucepan, bring 1 1/2 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 
 

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