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Preparation

1. Peel, rinse, and dice the onion and carrots. Core and dice the apples.
2. In a small bowl, mix cinnamon, coriander, cumin and pepper.
3. Pat chicken dry with paper towels. Cut in cube shapes and rub pieces with spice mixture.
4. In a large skillet over medium-high-heat add 1 tablespoon of oil. Add the onion, carrots and apples. Cook, stirring occasionally until the vegetables start to brown, about 15 minutes. Transfer to a medium bowl.
5. Add the remaining tablespoon of oil to the skillet. Brown the chicken for 2 to 4 minutes per side. Add broth and packet of quinoa and brown rice. Bring to a simmer. Cook for 15 to 25 minutes.
6. Add the dried cranberries and vegetable/fruit mixture. Cook until liquid is almost gone, 5 to 10 minutes.