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
3 1/2 lbs. chicken, skinner 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. oil juice
1/4 c. lemon juice
1/8 tsp. cayenne
8 pitted prunes, coarsely chopped

In medium size saucepan, saute the celery and onion in the butter for about 3 minutes. Add the bulgur, reduce heat, and stir the bulgur until it is coated with the butter and begins to toast. Stir in the broth. Bring it to a boil, reduce the heat to low, cover pan and simmer bulgur for 15 minutes (or less) until the liquid is absorbed. Put bulgur in large oven casserole.

Meanwhile, heat oil in large skillet, salt and pepper chicken, and brown chicken on all sides. Pour off any excess fat in pan. In a small mixing bowl, combine the honey, orange, and lemon juices and cayenne. Add to chicken, bring to a boil, reduce heat and cover the skillet and simmer chicken for about 20 minutes. Add prunes to this sauce. Use a slotted spoon to remove chicken and prunes to casserole dish, placing them on top of the buglur. Meanwhile, the sauce in the pan has been reducing slightly, then pour that over the chicken. Cover. Bake in 350 degrees for about 20 more minutes.