East African Chicken

2 chicken breast halves (about 3/4 pound), skinned
2 chicken thighs (about 1/2 pound), skinned
2 chicken drumsticks (about 1/2 pound), skinned

1/2tsp kosher salt
1/2tsp black pepper
1 tbsp EVO oil
3 c vertically sliced onion
1 tbsp chopped peeled fresh ginger
1 tsp curry powder
1/2tsp ground cinnamon
1/2tsp ground cardamom
1/4tsp ground red pepper
2 lg garlic cloves, thinly sliced
1/2c chicken broth
1/2c dry white wine
3 tbsp chopped pitted dates
3 tbsp golden raisins

Preheat oven to 350°. Sprinkle the chicken with salt and black pepper. Heat the oil in a Dutch oven over medium-high heat. Add the chicken and cook 4 minutes on each side, or until golden brown. Remove the chicken from the pan. Add the onion to the pan, and reduce the heat to medium-low, and cook for 10 minutes, stirring frequently. Add the ginger and next 5 ingredients (ginger through garlic,) and cook for 1 minute. Stir in the chicken, broth, and the remaining ingredients, and bring to a boil. Cover and bake at 350° for 1 hour.