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": "48b79ddb89ca40109f1132f6b7a541eb",
    "updated": "2025-05-17T19:49:13.357Z",
    "title": "Chicken, Onion, and Sumac Casserole",
    "subtitle": "Onions and sumac cooked in olive oil combine to form a classic and uniquely Palestinian flavor.",
    "description": "Onions and sumac cooked in olive oil create one of the most traditional and distinctive Palestinian flavor combinations. This pairing is truly exceptional and invites you to enjoy bite after bite. In this recipe, which is popular in northern Palestine, the onions and spices are cooked alongside chicken and sometimes potatoes in a roasting pan. The term 'mhammar' can mean both roasted and red, referring to the use of paprika which gives the dish its characteristic reddish hue. It makes for a perfect weeknight meal, as it can be prepared and placed in the oven in under 15 minutes. Leftovers can be repurposed creatively in other dishes.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "chicken pieces (about 4 whole legs or skin-on breasts).",
          "onions, diced",
          "potatoes, cut into rounds (optional).",
          "sweet paprika",
          "sumac",
          "ground cumin",
          "nine spice mix .",
          "salt",
          "olive oil",
          "toasted pine nuts , to serve"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "pita bread (if not using potatoes), homemade or store-bought (optional)."
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 350°F/180°C/Gas Mark 4.",
      "Place the chicken, onions, and potatoes (if using) in a greased or non-stick deep roasting dish.",
      "In a small bowl, combine all the spices, salt, and olive oil, stirring until well blended.",
      "Pour this mixture into the roasting dish and use your hands to evenly coat the onions, chicken, and potatoes with the spice rub.",
      "Arrange the chicken pieces so they are not crowded and ensure the skin side is facing up.",
      "Add ½ cup (4 fl oz/120 ml) water to the dish, cover with aluminum foil, and bake for 1 hour and 15 minutes, or until the chicken is fully cooked.",
      "Check once or twice during cooking to ensure the liquid hasn’t completely evaporated; add more water if needed.",
      "Aim for a sauce that coats the onions rather than a completely dry dish or a soup.",
      "Once the chicken is cooked, remove the foil and increase the oven temperature or preheat the broiler/grill.",
      "Continue cooking for an additional 5-10 minutes to crisp the chicken skin.",
      "Take the dish out of the oven and let it rest for 5 minutes before serving.",
      "Sprinkle with toasted pine nuts and serve with pita bread, if desired."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]