Drumsticks with Biscuits and Tomato Jam

Fried chicken seems like a Sunday thing to me. Normal i would have it at Sunday dinner with my family. So I've never made it before. When i saw this recipe i was excited about it. It turned out great, I made it for me my boyfriend and a freind of ours.
The jam didn't thicken like i thought it would. But it was still really good. Enjoy and happy cookin.

Foodnetwork Magazine
Cook Like A Star!
June 2010

Drumsticks with Biscuits and Tomato Jam

2 Pints grape tomatoes
3 to 4 Tablespoons sugar
2 Sprigs fresh thyme
2 Teaspoon chopped thyme
Salt and Pepper
Juice of 1 Lemon
1/3 cup honey mustard
2 Tablespoons Worcestershire sauce
1 Cup all-purpose flour
8 Skin-on chicken drumsticks
5 Tablespoon unsalted butter
Biscuits, for serving

Preheat the oven to 400°. Put the tomatoes, sugar, thyme sprigs, 1 cup water, 1/2 teaspoon salt, and pepper to taste in a small saucepan. Bring to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until thick, about 30 minutes.
Meanwhile, mix half of the lemon juice, the chopped thyme, mustard and Worcestershire sauce in a large bowl. Season the flour with salt and pepper in another bowl.
Heat a large cast-iron skillet over medium-high heat. Season the drumsticks with salt and pepper. Dip in the mustard mixture, then dredge in the seasoned flour. Melt the butter in the skillet and fry the drumsticks, turning, until golden on all sides, about 6 minutes. Transfer the skillet to the oven; bake until the chicken is golden and a thermometer inserted in the center registers 155°, about 15 minutes.
Add the remaining lemon juice to the tomato jam and season with salt and pepper. Serve the drumsticks with the jam and biscuits.

Fun Simple Sides

Sorry it's been a while for a post. Hopefully I won't be taking anymore long breaks.
This recipe was so easy to make. I really enjoy couscous, so I am happy to find new ways to make it. It's a simple side, Hope you enjoy it also.

Foodnetwork Magazine
Cook Like A Star!
March 2010

Israeli Couscous with Raisins

2 Cups Israeli couscous
1 Onion diced
1 tablespoon Olive Oil
Pinch of Cinnamon
1 Cup Golden Raisins
2 Tablespoon Water
1/4 Cup Almonds
Chopped Parsley

Cook the couscous as the label directs; drain. Meanwhile heat on tablespoon olive oil in pan, add onion and cinnamon; sautè until golden brown. Add the raisins and water and cook for 2 minutes. Toss the couscous with onion and raisin mixture, then add almonds and parsley. Season with salt and pepper.