I tried the saucy Morrocan chicken tonight for our family's dinner with the following changes: used the creole rub in place of the morrocan rub (didn't have the morrocan rub). Nice spicy flavor. I used a can of evaporated milk mixed with about 4 tablespoons of the flour mixture instead of the sour cream (family does not like sour cream). I only used a 1/4th of a pepper and onion (it would be wasted anyways, family does not like). We really liked it, we had it over brown rice and it was very good. My husband said "it was the best thing we have had in a long time". My daughters thought it was just "okay". They would not request it again, but it would not kill them if it was on the menu from time to time. My husband suggested the following modifications: using 1/2 chicken and 1/2 andouille sausage and serving over pasta, then he said it would taste similar to one of his favorite dishes at Gordon Biersch, one of his favorite restaurants in the area. Good to know, last time we went there, it cost us 100 dollars for the 4 of us!!