When I started to work at Flag I was in charge as accommodation councilor then I worked to wait to the executives and the officers of Flag. I never did hold any positions like OSA staff to destroy lives. I always helped people.
Abdel Rebbaj was an amassing and kind person. He was in charge of the Hour Glass Restaurant at Flag. In 1984 the Corporate Church of Scientology started to insult Abdel’s kindness by reprimanding him for giving protein drinks to the Class XII –s. The Corporate Church broadly claimed he was wasting resources. It came out that he was doing it with his own resources.
Several years after leaving the base Chef Abdel Rebbaj was featured with his culinary art all over the TV channels in the New American Chef Show. Abdel also opened a fine dining restaurant in New York City. Chef and proprietor Abdel Rebbaj specialized in exotic dishes such as full-size pigeon pie in flaky pastry, lobster in tomato and paprika sauce, and roast lamb. As appreciation to his culinary excellence, the King of Morocco has sent his personal doctor to Abdel.
Now Lotfi’s, a Moroccan restaurant at 358 West 46th Street in New York, has become Capri. Abdel ’s son made it Italian: “There was no way we could maintain the quality of the Moroccan food without my father,” He says.
Saffron Chicken Tajine with Prunes
Abdel Rebbaj recipe in The New American Chef
- 2-3 Spanish onions, diced
- 6 garlic cloves, crushed
- extra virgin olive oil
- 2 teaspoons fresh grated ginger
- 1/2 teaspoon saffron threads
- chicken for 6 people
- 30 prunes
- 1/4 honey
- 3/4 cup toasted almonds
- 2 tablespoons sesame seeds
- handful of cilantro, leaves only, chopped
- handful of flat leaf parsley, leaves only, chopped
In a large casserole pot, saute the onions and garlic in olive oil. Add ginger, saffron, salt and pepper, and cook for 5 to 7 minutes. Add the chicken pieces and simmer over medium heat for 15 to 20 minutes, stirring occasionally.
Cover with water and simmer for another 50 minutes.
The recipe says to add the prunes and honey at the end and cook until heated through, but we added them just after the water was brought to a simmer. I wanted them to soften and for flavors to all come together.
When the chicken is cooked and the sauce has thickened some, mix in nuts and seeds. Garnish with cilantro and parsley.
Serve with couscous.