Preheat oven to 350°F (175°C).

Sprinkle chicken with salt and black pepper.

Heat olive oil in a Dutch oven over medium-high heat.

Add chicken and cook for 4 minutes on each side, or until golden brown. Remove chicken from the pan.

Add the onion to the pan and reduce heat to medium-low.

Cook onion for 10 minutes, stirring frequently, until softened.

Add ginger, curry powder, cinnamon, cardamom, red pepper, and garlic to the pan.

Cook for 1 minute, stirring constantly, until fragrant.

Return the chicken to the pan with the onion and spice mixture.

Stir in chicken broth, white wine, dates, and golden raisins.

Bring the mixture to a boil.

Cover the Dutch oven and bake in the preheated oven for 1 hour, or until the chicken is cooked through and tender.