Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (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 pt.
    - 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 : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "7f768b2b263841bea2add4bb35024601",
    "updated": "2025-05-18T16:26:32.421Z",
    "title": "Sticky Ginger Roast Chicken",
    "subtitle": null,
    "description": "This roast chicken feels like a special weekend meal, but it’s actually simple enough for a mid-week dinner. Just remember to marinate it overnight in the refrigerator to save time. The result is juicy chicken, tender sweet onions, and a flavorful spicy ginger sauce. A side of steamed rice or vegetables completes the dish beautifully. After a long day, it’s comforting to have a delicious meal ready to pop in the oven as soon as you get home.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "onions",
          "whole chicken, about 1.5kg",
          "fresh root ginger, roughly sliced",
          "whole garlic cloves",
          "spring onions, trimmed and cut into thirds"
        ]
      },
      {
        "section": "MARINADE",
        "ingredients": [
          "gochujang (korean red chilli paste).",
          "piece fresh root ginger, peeled and very finely chopped",
          "garlic cloves, minced",
          "ginger beer",
          "clear runny honey",
          "light soy sauce",
          "salt"
        ]
      }
    ],
    "instructions": [
      "1. Mix all the marinade ingredients in a small bowl until well combined.",
      "2. Cut the onions into 1-cm (½-inch) slices and spread them evenly across the base of a roasting tin.",
      "3. Loosely fill the cavity of the chicken with the sliced ginger, whole garlic cloves, and spring onions.",
      "4. Place the chicken on top of the onions in the roasting tin. Pour half of the marinade over the chicken, rubbing it thoroughly into the folds around the wings, legs, and underneath the chicken.",
      "5. Cover and refrigerate the chicken to marinate for at least 1 hour, preferably overnight.",
      "6. When ready to cook, preheat the oven to 190°C (375°F), Gas Mark 5.",
      "7. Roast the chicken on the middle shelf for 1½ hours, brushing it with a little marinade every 10 minutes to keep it moist and flavorful.",
      "8. Carefully remove the chicken from the oven and pour any remaining marinade over it.",
      "9. Increase the oven temperature to 220°C (425°F), Gas Mark 7. Return the chicken to the oven and roast for an additional 10-15 minutes, or until the skin turns golden and sticky and the chicken is cooked through. If the chicken begins to brown too much, loosely cover it with aluminum foil and continue cooking.",
      "10. Remove the chicken from the oven and allow it to rest for 30 minutes before carving.",
      "11. Serve the chicken alongside the roasted onions, spooning some of the sweet pan juices over each serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]