Peri Peri Chicken Livers

Yesterday after our trip to Brighton Pier, my friend and I went to Nando's for dinner. Now you may laugh, but I had never been to Nando's before.
Here, of all places, I discovered this tasty little number. Peri Peri Chicken Livers.
I like to promote healthy cooking and eating, so this is my full of good things, high in flavour and none of the 'bad' stuff recipe.

Ingredients:
(serves 4)

400g Chicken Livers, trimmed and cut into bite size pieces
1 red Pepper, sliced into strips
1 Onion, sliced
3 Garlic Cloves, chopped
2 Birds Eye Chillies, sliced lengthways
1 Bayleaf
1/2 tsp Mexican Oregano
1 tsp Paprika
1/2 tsp Smoked Paprika
1 tbs Peri Peri Sauce
50ml Port Wine
100ml Chicken Stock
1 tsp plain Flour, mixed with a little water to a slurry
Salt and Pepper

Start by gently frying the Onion and Pepper with help of a few cooking sprays in a heavy pan. Add the Chillies and Garlic and continue to fry on a medium heat until everything is softening.
Next add the Chicken Livers and season with Salt, Pepper, Oregano and drop in the Bayleaf.
Fry until the Livers are starting to turn opaque.
Pour in the Port to deglaze any bits catching on the bottom. Add the Chicken Stock, Flour Slurry and Peri Peri Sauce, bring back to a simmer, then cover with a lid and leave to cook on a low heat for a few minutes. Chicken Livers don't take very long at all to cook and they benefit from being slightly under rather then overcooked. So turn the heat off just before you think they are done and they will take their last bit of cooking from the heat in the pan.

Traditionally this dish is served as a starter with a nice bread or as a main course with Rice. Today I served mine with a Garlicy Root Vegetable Mash and some Blanched Savoy Cabbage.