Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers ar (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en ar.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : ar (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "19e281c2b16147d49d54bc567ead54ad",
    "updated": "2025-04-20T22:25:46.503Z",
    "title": "Chicken with Cauliflower Rice",
    "subtitle": "PALEO",
    "description": "My son, Sebas, adores the classic Peruvian dish, arroz con pollo (chicken with rice). While traditional arroz con pollo uses perfectly cooked, 'graneado' rice, I've adapted this recipe to use cauliflower rice.  This version is a lighter, yet still comforting and flavorful dish that has become a family favorite. It maintains the cozy, intense flavors while offering a healthier alternative.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "cilantro (2 sprigs reserved for the onion salad)",
          "(16 ounces/475 ml) unflavored kombucha (such as gt's brand, original)",
          "(45 g) extra virgin olive oil",
          "skin-on, bone-in chicken thighs",
          "salt, to taste",
          "yellow onion, cut into small dice",
          "garlic-herb paste",
          "ají amarillo (yellow pepper) paste (such as zócalo brand; found in a latin market or online)",
          "freshly ground black pepper",
          "ground cumin",
          "one 10 ounce (283 g) package frozen peas and carrots",
          "(two 1 pound bags/1 kg) fresh cauliflower rice"
        ]
      },
      {
        "section": "Onion Salad",
        "ingredients": [
          "red onion, julienned",
          "salt, plus more to taste",
          "fresh spicy chile pepper of your choice, such as serrano, jalapeño, or habanero, julienned",
          "cilantro sprigs, minced",
          "(30 g) extra virgin olive oil",
          "freshly ground black pepper, to taste",
          "fresh lime juice, to taste"
        ]
      }
    ],
    "instructions": [
      "Remove the bottom inch from the cilantro stems and discard (or save for stock).",
      "Finely chop 2 cilantro sprigs and set aside for the onion salad.",
      "In a blender, combine the remaining cilantro and the kombucha. Blend until smooth and set aside.",
      "In a large pot or Dutch oven, heat the olive oil over high heat.",
      "Season the chicken thighs with salt and sear until browned on all sides. Cook for 10-12 minutes on the skin side and 8 minutes on the other side (the chicken will not be fully cooked at this point).",
      "Remove the chicken from the pot and set aside.",
      "Add the diced yellow onion to the pot and sauté until translucent, approximately 4-6 minutes.",
      "Add the garlic-herb paste, ají amarillo paste, salt, black pepper, and cumin. Cook and stir for a few minutes to develop the flavor base.",
      "Return the chicken to the pot. Pour in the cilantro-kombucha mixture and add the frozen peas and carrots.",
      "Cover the pot and cook over medium heat until the chicken reaches an internal temperature of 165°F, about 20-30 minutes.",
      "Stir in the cauliflower rice and cook briefly until the flavors combine, about 2 minutes. Be careful not to overmix, which can make the cauliflower mushy.",
      "To prepare the onion salad: Place the julienned red onion in a strainer and sprinkle with salt. Rub the salt into the onion with your fingers, then rinse under cold water.",
      "Soak the rinsed onion in a bowl of ice water for a few minutes to mellow the flavor. Drain the onion and transfer it to a medium bowl.",
      "Combine the drained onion with the minced cilantro, julienned chile pepper, olive oil, salt, pepper, and lime juice. Mix well.",
      "To serve: Plate the cauliflower rice topped with a chicken thigh and a portion of the onion salad."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]