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1
Preheat oven to 400u00b0F. Toast cumin and coriander seeds in a dry medium saucepan over medium heat, tossing, until fragrant, about 1 minute. Add 1/3 cup oil, followed by onion, carrot, and garlic and cook, stirring occasionally, until onion is translucent but hasn't taken on any color, about 5 minutes. Add bay leaf, vinegar, and 1/2 cup water and bring mixture to a boil. Reduce heat and simmer 1 minute. Remove marinade from heat; season with salt and pepper.
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2
Season chicken generously all over with salt and pepper. Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Working in batches if needed, cook chicken, skin side down, in a single layer until skin is well browned and very crisp, 8-12 minutes. Turn pieces over and cook on the other side 1 minute (if cooking in batches, transfer pieces to a plate as they're done). Chicken will not yet be cooked through. Return chicken to pot, arranging skin side up and nestling pieces side by side to form as even a layer as possible. Pour in marinade (meat should be mostly submerged, but you want the skin still exposed). Scatter chile and raisins over top.
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3
Transfer pot to oven and bake, uncovered, until chicken is cooked through, 10-15 minutes (an instant-read thermometer inserted into a thigh should register 165u00b0F). Let rest 10-15 minutes, then top with mint.
