Instructions: 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.

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Here is another use for an etrog:
As the etrog dries, it shrinks. So many take cloves and stick them into the etrog while it is still fresh. Leave spaces. As the etrog dries, the cloves will come together and create a lovely "Besamim" etrog for use during Havdalah.

It will last a full year till next Sukkot.

Shana Tova! Shoshana

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