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": "2f60bcd1820347a2b81a1853302cb2ba",
    "updated": "2025-05-07T22:37:08.396Z",
    "title": "Citrus Chili Grilled Chicken",
    "subtitle": "Zesty and Spicy Chicken",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "chicken legs",
          "lime",
          "lemon",
          "chilli flakes",
          "sea salt flakes",
          "dried, crumbled chilli flakes",
          "little oil",
          "soft bread",
          "butter",
          "rice pilaf"
        ]
      },
      {
        "section": "Chicken with thyme and sea salt, butter, lemon",
        "ingredients": [
          "butter",
          "chopped fresh thyme leaves",
          "sea salt flakes",
          "lemon"
        ]
      },
      {
        "section": "Dark soy and golden honey, chilli fire",
        "ingredients": [
          "very finely chopped hot red chilli",
          "dark soy sauce",
          "honey",
          "limes"
        ]
      },
      {
        "section": "Miso chicken",
        "ingredients": [
          "mirin",
          "shiro miso",
          "little oil",
          "boned chicken thighs"
        ]
      }
    ],
    "instructions": [
      "Carefully remove the bones from 2 chicken legs using a small sharp knife. Lay each piece of meat on cling film, fold it over, and gently flatten with a rolling pin until the size increases by about half.",
      "Make several narrow slits through the skin and meat, approximately halfway through, using the point of a sharp knife.",
      "Rub a light teaspoon of sea salt flakes into the skin and into the cuts.",
      "Grate the zest of one lime and one lemon, and rub evenly into the skin. Then sprinkle a generous pinch of dried, crumbled chilli flakes over the chicken.",
      "Place the chicken skin-side up under a hot grill. Add a small amount of oil only if the chicken appears dry. Grill for 6-9 minutes until the surface is sizzling and golden.",
      "Squeeze the juice of the lime and lemon over the chicken, season generously with sea salt, and serve immediately.",
      "Melt butter and mix in freshly chopped thyme leaves. Grill the boned and flattened chicken leg following the main recipe instructions. While grilling, brush the chicken with the thyme butter. Once golden on both sides and with slightly crisp skin, sprinkle with sea salt flakes and finish with a generous squeeze of lemon.",
      "Combine a finely chopped hot red chilli with equal parts dark soy sauce and honey. Brush this spicy sauce onto the chicken as it grills. Serve with halved limes at the table.",
      "In a small saucepan, gently warm 6 tablespoons of mirin, 2 tablespoons of shiro miso, and a little oil. Toss boned chicken thighs in this mixture to coat thoroughly. Cook under a grill, basting regularly until the skin turns golden and crispy."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Grilling boned chicken legs on a hot, ridged griddle provides excellent flavor and texture. To bone a chicken leg, place it skin-side down on a chopping board. Using a small sharp knife, make two deep cuts following the bones. Carefully work the knife in and out to separate the meat from the bones, leaving two clean bones and a roughly rectangular piece of chicken. Keep the skin intact for best results."
  }
]