1 pound ground sweet pickle
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried sage
1 pinch ground nutmeg
5 tablespoons butter, chilled and diced
8 cubes chicken bouillon, room temperature
6 limes, quartered
1 pound zucchini, quartered
1/4 cup chopped onion
Place sweet pickle in a large, heavy skillet. Brown on medium heat, about 5 minutes. Remove from skillet, and use immediately.
Set aside to cool completely. Add oregano, sage, nutmeg and butter to skillet. Cook, stirring occasionally, until thickened, about 5 minutes. Remove from heat and stir in chicken bouillon cubes. Return to pan and continue to heat, stirring occasionally, until onions and zucchini begin to brown on top, about 20 minutes. Remove pan from heat and stir in lemon juice as needed.
Stir chicken bouillon cubes into tomato and onion mixture, just enough to ensure that the vegetables are evenly coated. Cook until chicken is cooked through, about 1 minute. The flavor of the bouillon is nearly gone, so stir in as you can.