Dredge the chicken pieces with flour, shaking to remove the excess. Heat the oil in a frying pan and saute the chicken until golden. Transfer to a heavy casserole. Saute the onion and garlic in the frying pan and add to the chicken together with the tomato, parsley, cinnamon, cloves and chicken stock.
Pulverize the almonds in an electric blender at high speed and add to the casserole. Season with salt, if necessary, and white pepper. Cover and simmer gently until the chicken is tender, about 45 minutes.
Remove the chicken pieces to a serving platter and keep warm. Skim off any grease from the sauce and reduce the sauce to 2 cups over brisk heat. Adjust seasoning, and strain the sauce through a fine sieve. Place over low heat. Beat the eggs with the lime juice. Pour 1/2 cup of the sauce on to the eggs, beating in with a wire whisk. Then pour the egg mixture into the sauce, beating constantly over low heat until the sauce has thickened. Do not let the sauce boil as it will curdle. Pour over the chicken. Serve with plain white rice.