Dredge the chicken pieces with flour, shaking to remove the excess.
Heat the oil in a large skillet and saute the chicken until golden. Transfer to a heavy casserole. Saute the onion and garlic in the skillet and add to the chicken together with the tomato, parsley, cinnamon, cloves and chicken broth. Grind the almonds in a blender at high speed and add to the casserole. Season with salt, if necessary, and 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 fat from the sauce or put through a gravy separator; reduce the sauce to 2 cups over medium-high. Taste and adjust seasoning and strain the sauce through a sieve. Put back in the saucepan and place over low heat. Whisk the eggs with the lime juice. Whisk about 1/2 cup of the hot sauce into the eggs. Pour the egg mixture into the sauce in the saucepan, whisking constantly over low heat until the sauce has thickened. Do not let the sauce boil. Pour over the chicken.
Serve with plain white rice.
Adapted from "The Complete Book of Caribbean Cooking"
Serves 4 to 6