I made the Spanish Chicken but the chorizo came out hard. How can I prevent this?
Nigella's Spanish Chicken With Chorizo And Potatoes (from KITCHEN) is a one pan recipe which roasts all of the ingredients together. The chorizo sausages let out their vibrantly coloured and flavoured oil, which bathes the potatoes as they roast.
The chorizo in the recipe should be the "fresh" or "cooking" type of sausage that usually comes sold in links. Sometimes this is sold as "Mexican Chorizo". This type must be cooked before it is eaten. There is also a salami style of chorizo that doesn't need cooking before it is eaten. This type of chorizo will tend to become hard as it cooks, as it is cured and so has less moisture than the fresh type of salami. It will also let out less oil as it cooks. If you can't find the cooking type of chorizo then you could use the cured chorizo, but you will need to drizzle some extra olive oil over the chicken and potatoes before you cook them and also make sure that the chorizo is cut into thick chunks and not sliced thinly.