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 1/2 teaspoon salt1/2 teaspoon black pepper1 tablespoon olive oil 3 cups vertically sliced onion1 tablespoon chopped peeled fresh ginger1 teaspoon curry powder1/2 teaspoon ground cinnamon1/2 teaspoon ground cardamom1/4 teaspoon ground red pepper2 large garlic cloves, thinly sliced1/2 cup fat-free, less-sodium chicken broth1/2 cup dry white wine3 tablespoons chopped pitted dates3 tablespoons golden raisinsPreparationPreheat oven to 350°.Sprinkle chicken with salt and black pepper. Heat oil in an oven over medium-high heat.  Add chicken; cook for 4 minutes on each side or until golden brown. Remove the chicken from pan.Add the onion to pan; reduce heat to medium-low, and cook for 10 minutes, stirring frequently. Add the ginger and next 5 ingredients (ginger through garlic); cook for 1 minute. Stir in chicken, broth, and the remaining ingredients, and bring to a boil. Cover and bake at 350° for 1 hour.