Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (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 es.
    - 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 : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "77ea4d0feac240b5b7b300ad1bf97ce0",
    "updated": "2025-05-17T07:37:31.058Z",
    "title": "Spicy Tandır-Style Chicken",
    "subtitle": "Tandırda Biberli Tavuk",
    "description": "Our friend Emine prepared this dish on the first night we stayed with her family in their village home in southern Hatay, near the Syrian border. After baking chili cheese flatbreads in her tandır oven, she placed a metal rod over its opening and used it to suspend the chicken above the embers. When she took the chicken out two hours later, the skin was crisp and blistered, while the meat was so tender it fell from the bones with a gentle touch. This oven-cooked variation achieves similar results by baking the bird on a wire rack set over a foil-lined baking sheet. Exposed to heat on both sides, the chicken cooks thoroughly as its skin crisps and develops light charred spots.",
    "ingredients": [
      {
        "section": "For the marinade",
        "ingredients": [
          "garlic cloves",
          "kosher or other coarse salt",
          "plus 2 teaspoons hot turkish red pepper paste",
          "plus 2 teaspoons tomato paste",
          "olive oil",
          "turkish or other crushed red pepper flakes",
          "ground dried chiles (or substitute cayenne pepper or hot paprika).",
          "ground cumin",
          "dried thyme or oregano",
          "freshly ground black pepper, or taste"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "chicken (1.36 kg).",
          "lemon wedges, for serving"
        ]
      }
    ],
    "instructions": [
      "Prepare the marinade: Smash and peel the garlic, chop it coarsely, then crush it with the salt into a paste using a mortar or food processor.",
      "Transfer the garlic paste to a small bowl, add the remaining marinade ingredients, and mix thoroughly.",
      "Spatchcock the chicken: Lay the chicken breast side down on a cutting board with the legs facing you.",
      "Using kitchen shears, cut along both sides of the backbone to remove it, cutting through the rib bones as you go.",
      "Flip the chicken over and press down firmly on the breast with your palms to break the rib bones; the chicken should then lie flat.",
      "Marinate the chicken: Use a sharp knife to make deep cuts in each leg, thigh, and breast half.",
      "Rub the marinade evenly over the chicken, working some into the cuts.",
      "Cover the chicken with plastic wrap and refrigerate for at least 4 hours, or up to 24 hours, turning it occasionally.",
      "About thirty minutes before cooking, take the chicken out of the refrigerator.",
      "Position a rack in the center of the oven and preheat the oven to 375°F.",
      "Cover a baking sheet with aluminum foil and place a wire rack on top.",
      "Place the chicken on the rack, skin side up.",
      "Bake until the chicken is cooked through and the skin is lightly charred, about 1 hour and 14 minutes. The juices should run clear when a thigh or leg is pierced with a knife. Increase cooking time for larger chickens. If the chicken starts to burn, cover it loosely with foil to finish cooking.",
      "Carve the chicken into serving pieces and serve immediately with lemon wedges."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Spatchcocking the chicken is essential (or you can request your butcher to do it). Alternatively, you can grill the chicken: set up the coals or gas grill for indirect heat by moving coals to one side and lightly oiling the other half of the rack. Place the chicken skin side up on the oiled rack, cover, and cook until the juices run clear when pierced, about 45 minutes to 1 hour. The marinade comes together quickly and can remain on the chicken for up to 24 hours, improving the flavor over time. Serve alongside dishes such as Smoky Freekah Pilaf and Minty Green Bean Pickles. Leftovers make a delicious treat."
  }
]