2 young frying chicken breasts, split

1 teaspoon ground turmeric

4 small onions, peeled, quartered

1 teaspoon mixed pumpkin pie spice or ½ tsp. cinnamon plus a pinch of clove, ginger, allspice, nutmeg

1 clove garlic, minced (optional)

4 tablespoons golden (white) raisins

2 tablespoons lemon or lime juice

4 tablespoons dried sweet shredded coconut (divided)

2 cups water

2 teaspoons cumin seeds (or 1 tsp.ground cumin)

2 fresh zucchini, in thick slices

Brown chicken breasts skin-side down in a nonstick electric frypan sprayed with cooking spray for no-fat frying. When skin is crisp and well-rendered of fat, drain a-ad discard fat. Turn chicken breasts skin-side up. Add remaining ingredients, except coconut and zucchini. Heat to boiling. Sprinkle with 2 tablespoons of the coconut. Lower heat to a simmer. Cover and simmer until chicken is tender, about 30 minutes. Uncover. Stir in zucchini slices. Cook uncovered until zucchini is tender-crisp and most of the liquid has evaporated into a golden glaze. (Stir occasionally.) Sprinkle with remaining 2 tablespoons coconut before serving. Makes 4 servings.