Preheat oven to 200C. Set a non-stick frying pan over a moderate heat and cook the spices for 2 minutes, until aromatic. Add 1 Tbsp extra virgin olive oil, onion, carrot garlic and bay leaves and cook for 3 minutes. Set aside.
Put a heavy-based casserole dish over a moderate heat and add the remaining oil. Fry the chicken pieces for 5 minutes, turning several times, until browned. Add the onion mixture, vinegar and sugar, then season generously with salt and pepper. Once simmering, mix in the raisins then transfer to the oven and bake for 15 minutes. Mix in the herbs and serve with flatbreads, yoghurt and olives.
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