Remove peel from oranges with a kitchen knife so that the white skin is completely removed. Remove orange fillets from between the separating skins. Roughly chop figs with kitchen knife, removing stem ends.
Halve, seed and dice chili peppers. Stir orange and lime juice with the honey and cook for about 15 min on 1 or automatic heat 5 to 6 until syrupy. Add chili and season with cinnamon and coriander.
Mix the figs and orange fillets, serve and drizzle with the sauce.
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