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": "3c42fd948e8042d595576681039fb0c7",
    "updated": "2025-05-07T22:59:45.293Z",
    "title": "Spatchcock Chicken with Rocket and Couscous",
    "subtitle": null,
    "description": "Couscous enhanced with rich roasting juices and pan drippings, ensuring no flavors are wasted.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "chicken",
          "rocket",
          "couscous",
          "lemon",
          "young garlic",
          "chicken stock",
          "thyme",
          "olive oil",
          "salt",
          "pepper",
          " or thyme sprigs",
          "thyme sprigs",
          "young garlic",
          "chicken stock",
          "couscous",
          "rocket leaves"
        ]
      },
      {
        "section": "Sesame and mirin",
        "ingredients": [
          "chicken drumsticks",
          "butter",
          "salt",
          "pepper",
          "toasted sesame oil",
          "mirin",
          "sesame seeds"
        ]
      },
      {
        "section": "Orange and sherry vinegar",
        "ingredients": [
          "sherry vinegar",
          "freshly squeezed orange juice",
          "melted butter",
          "chicken thighs or spatchcocked chicken",
          "orange shells"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 200°C/Gas mark 6.",
      "Place a medium-sized chicken on a chopping board. Using a heavy, sharp knife, cut along the backbone and spread the chicken flat.",
      "If preferred, you can ask your butcher to prepare the chicken this way.",
      "Place the chicken skin-side up in a roasting tin.",
      "In a small bowl or jar, combine 4 tablespoons of olive oil with the juice of a lemon, reserving the emptied lemon shells.",
      "Season the mixture with salt and pepper, then add the leaves from 3 or 4 thyme sprigs.",
      "Drizzle or spoon the oil mixture evenly over the chicken, then scatter about 8 additional thyme sprigs on top.",
      "Cut a head of young garlic in half and tuck the halves around the chicken along with the reserved lemon shells.",
      "Roast the chicken for up to 45 minutes, until the skin is golden brown and the juices run clear when a skewer is inserted into the thickest part.",
      "Remove the roasting tin from the oven. Transfer the chicken to a warm plate and cover loosely with foil to rest.",
      "Pour 500ml of chicken stock into the roasting tin. Gently scrape the browned bits from the bottom to dissolve them in the stock. Add 250g of couscous, spread evenly, then cover tightly with foil or a cloth. Allow to stand for 10 minutes to absorb the liquid.",
      "Rinse 100g of rocket leaves and gently fold them into the couscous, fluffing the grains with a fork.",
      "Season to taste with salt, pepper, and optionally a little lemon juice.",
      "Cut the rested chicken into pieces and serve alongside the rocket couscous."
    ],
    "notes_ingredients": "Using a strong knife is recommended for cutting through the chicken, but your butcher will gladly prepare it for you if preferred. This recipe also works well with individual joints, with thighs and whole legs being especially suitable.",
    "notes_instructions": null
  }
]