Heat the butter and oil in a shallow casserole and brown the chicken thighs on each side. Lift out the chicken and set aside. Add the onion and orange to the pan and saute for 2-3 minutes.
Add the garlic, chilli, dried spices and raisins and cook for another 2-3 minutes. Pour on the orange juice, stock and honey. SEason and simmer for 10 minutes.
Return the chicken to the pan then cover and cook over a low heat for 20-25 minutes or until the chicken is cooked through. Check the seasoning, scatter the mint over the top and serve with Greek yoghurt and rice.