The Indian spice trade carried curry throughout East Africa. Popular curry dishes like this aromatic chicken braised in broth with dates and raisins also combines traditional African braising techniques. To save money, start with a whole bird (3 to 4 pounds), and remove the bone-in breasts, thighs, and drumsticks yourself.
Preheat oven to 350°.
Sprinkle chicken with salt and black pepper. Heat oil in a Dutch oven over medium-high heat. Add chicken; cook 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.