Sprinkle chicken pieces with salt brown on all sides in oil in skillet.
Add tomato, onion, water, garlic, parsley, peppercorns, cloves, and cinnamon; cover.
Reduce heat and simmer for 30 to 40 minutes; remove chicken.
Strain sauce and reserverind almonds, extracting liquid and discard pulp.
Add almond liquid to sauce; replace chicken in skillet.
Cook for 5 minutes; beat lemon juice with egg yolks.
Add to sauce, stirring rapidly reheat