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": "27457dfb21e94137a1a1a1eb7a65cd72",
    "updated": "2025-05-18T04:17:56.935Z",
    "title": "Moroccan Chicken Salad Bowl",
    "subtitle": "",
    "description": "Chicken served on a bed of greens can sometimes feel repetitive. To refresh this classic combination, we drew inspiration from Moroccan flavors: apricots, lemon, and warm spices. For a dressing with rich complexity, we used garam masala, a blend of coriander, cumin, ginger, cinnamon, and black pepper. Additional coriander and honey enhance the depth of flavor. Warming the spices briefly in the microwave intensified their aroma, resulting in a bolder dressing. Chickpeas complement the Moroccan theme by adding heartiness, while chopped dried apricots provide a natural sweetness to balance the spices.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "extra-virgin olive oil, divided",
          "garam masala",
          "ground coriander",
          "lemon juice",
          "honey",
          "table salt",
          "% teaspoon pepper",
          "romaine lettuce heart (170 g), cut into (25.4 mm) pieces",
          "watercress",
          "minced fresh parsley",
          "shallot, sliced thin",
          "cooked chicken",
          "canned chickpeas, rinsed",
          "dried apricots, chopped coarse"
        ]
      }
    ],
    "instructions": [
      "In a medium bowl, microwave 1 teaspoon of olive oil with garam masala and coriander until fragrant, about 30 seconds.",
      "Whisk in lemon juice, honey, salt, and pepper to the warmed spice mixture until fully combined.",
      "While continuously whisking, slowly add the remaining 3 tablespoons of olive oil until the dressing emulsifies.",
      "Toss the romaine, watercress, parsley, and shallot with half of the vinaigrette to coat evenly, then season with salt and pepper to taste.",
      "Divide the salad mixture among serving bowls and top each with chicken, chickpeas, and apricots.",
      "Drizzle the remaining vinaigrette over the bowls.",
      "Serve immediately."
    ],
    "notes_ingredients": "Arugula can be used as an alternative to watercress in this salad.\nGolden raisins or dried figs make a delightful substitute for the dried apricots.\nTo make this dish vegan, replace the chicken with pan-seared tofu or crispy tempeh.",
    "notes_instructions": ""
  }
]