1 rib celery, chopped
1 sm. onion, peeled and chopped (about 1/2 c.)
1 tbsp. butter
1 1/2 c. bulgur
1 3/4 c. chicken broth
1 chicken (about 3 1/2 lbs.), skinned and cut into serving pieces
1/4 tsp. salt (optional)
1/8 tsp. freshly ground black pepper
1 tbsp. vegetable oil
1/4 c. honey
1/2 c. orange juice
1/4 c. lemon juice
1/8 tsp. cayenne
8 pitted prunes, coarsely chopped

In a medium saucepan, saute the celery and onion in the butter for about 3 minutes. Stir in the bulgur, reduce the heat and cook the bulgur, stirring it, until it is coated with the fat and begins to toast. Stir in the broth. Bring the liquid to a boil, reduce the heat to low, cover the pan and simmer the bulgur for 15 minutes or until the liquid is absorbed. Put the cooked bulgur into a large casserole.

While the bulgur is cooking, sprinkle the chicken pieces with the salt, if desired, and pepper. Heat the oil in a large skillet, add the chicken and brown the chicken on both sides. Remove the chicken from the pan and keep it warm. Pour off any fat that may remain in the skillet. Preheat the oven to 350 degrees.

In a small bowl, combine the honey, orange juice, lemon juice and cayenne. Add the mixture to the skillet in which the chicken was browned. Return the chicken to the skillet, bring the liquid to a boil, reduce the heat, cover the skillet and simmer the ingredients for 20 minutes or until the chicken is tender.

Stir the prunes into the chicken mixture. With a slotted spoon, remove the chicken and prunes and place them on top of the bulgur in the casserole. Boil the remaining liquid in the skillet for several minutes to reduce it slightly, then spoon the liquid over the chicken. Cover the casserole. Bake the casserole in the hot oven for about 20 minutes.