Goal :
    Générer une suggestion détaillée et visuellement attrayante pour la présentation finale d'un plat, basée sur le titre, les ingrédients et les instructions de cuisine. Cette description servira à créer une image du plat.


    Return Format :
    Renvoies un objet JSON respectant strictement cette structure :
    json
    {
        "data": <description>
    },
    - description doit être un prompt dans le but de générer une image et écrit en anglais.


    Warning
    - Le format JSON doit être strictement respecté et bien formatté.
    - Ne renvoie que le JSON, sans explication.


     Context Dump
    Données de la recette fournies :

    json
    {"title":"Poultry dish with citrus Corn-fed chicken and durum semolina with citrus flavors","ingredients":"For the Recipe : 5 zests from 4 oranges,1 lemon,1 lime,1 grapefruit,35 g of granulated sugar,the juice of 2 oranges,1 bulb of fennel,a pinch of coriander seeds,2 cardamom seeds,1 large landes chicken or another type of broiler chicken,2 tablespoons of olive oil,300 g of durum semolina,450 ml of water,a pinch of espelette pepper,spring onions,a small bunch of basil","instructions":"Prepare the citrus zests: Peel 5 zests from 4 oranges, 1 lemon, 1 lime, and 1 grapefruit, all unwaxed. Cut them into strips (4 mm). Place them in a saucepan, cover with cold water, and bring to a boil. Drain and refresh in cold water, repeating this process twice. Then simmer for 2 hours with 35 g of granulated sugar, the juice of 2 oranges, the lime, and half of the grapefruit.\nPrepare the citrus and vegetables: Peel and remove the inner membranes of the lemon, the 2 remaining oranges, and the other half of the grapefruit, separating them into segments. Cut the bulbs of a bunch of spring onions in half and chop the green stems into 1 cm pieces (set aside). Chop 1 bulb of fennel into small cubes.\nCook the chicken: Preheat the oven to 180 °C (Gas mark 4). Chop a pinch of coriander seeds and 2 cardamom seeds. Cut a large Landes chicken or another type of broiler chicken into pieces and season with salt. Brown in a fireproof cooking pot with 2 tablespoons of olive oil. Remove the pieces. In the same pot, sauté the spring onions and fennel for 3 minutes. Add the citrus segments, 2 pinches of coarsely ground black pepper, coriander, cardamom, and the chicken pieces. Deglaze with half a glass of water (100 ml), cover the pot with a lid, and place it in the oven.\nRemove the breast pieces after 16 minutes and cook the thighs for an additional 20 minutes. Discard the cardamom, chicken thighs, and onions. Mash the remaining contents in the pot with a fork. Add half of the citrus zests and the spring onion greens. Check the seasoning, return the chicken pieces and onions, and stir. Keep the pot warm.\nPrepare the semolina and finish the dish: Place 300 g of durum semolina in a bowl, add the rest of the cooked zests, a little salt, a pinch of Espelette pepper, and 5 tablespoons of olive oil. Mix with your hands. Bring 450 ml of water to a boil and pour it over the semolina. Cover the bowl with plastic wrap and let it swell for 10 minutes. Chop the leaves of a small bunch of basil. Fluff the semolina with a fork and add the basil. Serve the chicken in its pot with the semolina in a separate dish.","region":"FR"}