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": "afbe2be6243f4d4aa733b80340a35858",
    "updated": "2025-05-17T08:10:12.815Z",
    "title": "Pan-Seared Sweet and Sour Chicken",
    "subtitle": "Ekşi Pekmezli Tavuk",
    "description": "This dish features a sweet-and-sour glaze made from grape molasses and vinegar, perfectly complementing seared chicken. It draws inspiration from traditional recipes served in a small restaurant in Tokat, where the chef learned the dish from his mother. The gentle acidity of Turkish grape vinegar or verjus is ideal for this recipe, as wine vinegar tends to be too sharp. If these are unavailable, use apple cider vinegar, starting with ½ cup and adjusting gradually. The goal is a balanced sauce where neither the sugar nor the vinegar overpowers the other. Serve this chicken alongside simple rice or bulgur pilaf and steamed spinach or a green rice pilaf. Leftover chicken is also delicious served cold.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "skin-on chicken legs and thighs (1350 to 1587 g total).",
          "kosher or other coarse salt, or taste",
          "hot green chiles, such as cayenne, holland, or jalapeño, stems left intact but chiles split and seeded if you like"
        ]
      },
      {
        "section": "For the sauce",
        "ingredients": [
          "turkish grape vinegar or white verjus",
          "grape molasses",
          "hot water",
          "turkish or other crushed red pepper flakes",
          "ground cumin",
          "freshly ground black pepper",
          "yellow onion, sliced top to bottom into quarters",
          "hot green chiles, such as cayenne, holland, or jalapeño, stems trimmed, or  or larger green chiles, such as poblano or anaheim, stemmed, seeded, and cut into quarters (if using 1 chile) or half (if using 2 chiles).",
          "firm but ripe tomato, cored and cut top to bottom into quarters (optional)."
        ]
      }
    ],
    "instructions": [
      "Heat the olive oil over medium-high heat in a heavy skillet large enough to hold the chicken pieces in a single layer; the oil is ready when it shimmers.",
      "Sprinkle half of the salt over the chicken skin and place the pieces skin side down in the pan.",
      "Cook, gently nudging the chicken occasionally after the first few minutes with tongs or a spatula to prevent sticking, until the skin is browned, about 8 minutes.",
      "Sprinkle the remaining salt on the chicken, turn the pieces over, and cook until the other side is browned, about 5 to 6 minutes.",
      "While the chicken cooks, prepare the sauce by combining the vinegar or verjus, grape molasses, hot water, red pepper flakes, cumin, and freshly ground black pepper in a medium bowl.",
      "Transfer the browned chicken to a plate and add the first batch of chiles to the pan.",
      "Cook the chiles, turning occasionally, until they begin to soften and lose some of their bright color, about 4 minutes.",
      "Remove the chiles to the plate with the chicken.",
      "Pour off all but about 1 tablespoon fat from the pan and reduce the heat to medium-low.",
      "Return the chicken and chiles to the pan, stir the sauce again, and pour it over the ingredients.",
      "Bring the mixture to a boil, then reduce heat to a simmer and cook partially covered for 5 minutes.",
      "Turn the chicken pieces to coat them in the sauce and cook for another 5 minutes.",
      "Check the sauce’s consistency; it should be no thicker than grape molasses. Add hot water if necessary to thin it out.",
      "Add the onion wedges to the pan and turn them to coat in the sauce.",
      "Partially cover and cook for an additional 20 minutes.",
      "At this stage, the chicken should be nearly tender when tested with a sharp knife, and the sauce should remain the consistency of grape molasses. Add water to thin if needed.",
      "Add the second batch of chiles and the tomato wedges, if using, to the pan and raise the heat to medium.",
      "Continue to turn the chicken and vegetables in the sauce as it bubbles, thickens into a glaze, and begins to brown, about 4 to 5 minutes more.",
      "Remove from heat and serve, dividing the onion, tomato (if used), and chiles among the plates."
    ],
    "notes_ingredients": "If Turkish grape vinegar or verjus are unavailable, substitute with apple cider vinegar, starting with ½ cup and adding more gradually to achieve a balanced flavor.",
    "notes_instructions": null
  }
]